Confetti Polenta with Salmon, Chevre and Pimiento Sauce

Total time: 25 minutes
     Finely chopped pimento and chives in the polenta adds lots of color as well as flavor... And resembles confetti.  Goat cheese and Pimento sauce have long been a favorite combination. 

 Ingredients:

• 1/2 cup (4oz, 120ml) chicken stock
• 2 tbs polenta
• 1 tbs finely chopped pimiento
• 2 tsp dried chives
• 2oz (60gr) smoked salmon
• 2oz (60gr) soft goat cheese (chevre)
• Pimento Sauce:
• 3oz (90gr) pimiento or roasted red pepper  less 1 tbs for polenta...
• 1 small shallot, chopped
• 1/4 tsp thyme
• 1 tsp olive oil
• 3 - 4 tbs chicken stock
• 1 tsp tomato paste

 Instructions:

• Roughly line the bottom of 2 ramekins with cling film.  Lightly oil.
• Heat chicken stock in a small saucepan until simmering.
• Add polenta, stirring constantly until thick, about 5 minutes. 
• Remove from heat, stir in pimiento and chives. 
• Spoon into ramekins and smooth the top. 
• Let rest 10 minutes, then tip ramekins over onto each plate, removing polenta.  Peel cling film off, leaving 2 circles of polenta.
• Pimento Sauce:
• Sauté shallot in olive oil in a small saucepan until tender. 
• Add pimiento, thyme, 3 tbs chicken stock and heat through. 
• Purée, adding remaining 1 tbs chicken stock if needed (or use it to clean out blender). 
• Return to saucepan, add tomato paste and heat through.
• To assemble:
• Divide the goat cheese and spoon into the center of the polenta circles. 
• Slice salmon into wide strips and arrange on one side of polenta. 
• Spoon Pimiento Sauce on the other. Serve.