This is a really easy yet amazing looking appetizer that I came up with recently when in the mood for something fresh and a bit spicy.
Polenta - easiest to buy the precooked roll of polenta, I got mine from Trader Joe's
Red bell pepper
1 lb boneless and skinless chicken thighs
1 tsp Saffron
1 qt Chicken stock
1 small onion
2 cloves garlic
1/2 cup goat cheese
1 cup ricotta cheese
cut polenta rounds at about 1/4 inch thick each until you have as many as you need to serve. lightly salt and pepper the rounds and set aside for a bit. cut the chicken thighs into about 2 inch strips. mince onion and garlic. add a bit of olive oil to a deep pot and turn on medium high. saute the onion, garlic and saffron for several minutes and then add the chicken. brown on all sides and then add the chicken stock. lower heat and simmer for about 30 minutes or until the chicken is able to be pulled apart with a fork into thin strips.
for the rounds - in a large flat pan add some canola oil and turn heat to medium high. place rounds in and saute until they start to become a bit brown and then flip. this will take about 3 minutes per side. remove from pan and place on paper towel to drain oil.
mix goat and ricotta cheese with a pinch of salt and pepper
cut wafer thin slices of the red pepper. place several slices on the polenta rounds. add a bit of the pulled chicken, then a spoonful of the cheese mixture, parsley on top.