Polenta Bites topped with Goat Cheese and Roasted Peppers

These days it seems more and more of my friends and family are finding out they have gluten or lactose allergies, and it never fails that right after I've invited someone over for dinner they announce they are on a diet. So, serving pigs in a blanket or bread and brie as an appetizer isn't always an option anymore. However, I refuse to start serving only baked chicken and kale. Therefore, my creative cooking capabilities fired-up and I am happy to announce that this Thanksgiving I've come up with at least one gluten-free, vegetarian and dairy free appetizer I am thrilled to serve and eat myself!

Did you know polenta is gluten-free and fat-free naturally, and that people with dairy allergies can eat goat cheese with no issues?  Did you know both of those items are also delicious, and even more so when topped with smokey, sweet roasted peppers?  Well, they are and here is a recipe that takes full advantage of all of the above (not to mention being easy and beautiful when fully prepped on a festive holiday tray). Enjoy!

Ingredients:
2 18oz Polenta Chubs (Chubs are pre-cooked polenta shaped in round tubes, similar to a breakfast sausage and can be found in the pasta section at Trader Joes and other grocery stores)
12oz Goat Cheese
3 Sweet Peppers (I like using one red, one orange and one yellow, but it's totally up to you)

Directions:
Brush the peppers in vegatable oil and roast under your broiler until all the skins are blackened and bubblly.  Immediately place peppers in a pot with a sealed tight lid and leave for about 15 min.  Remove peppers and skins should easily peel off.  Remove skins and scrape out seeds and slice peppers into squares, diamonds or triangles about 1/2in by 1/2in in size. Set aside.
Slice each chub into 12 round pieces and sautee in butter until they are crisy and browning around the edges. Spread a generous portion of goat cheese and top with a roasted pepper piece.  If you are unable to serve immediately, place slices side by side on a cookie sheet, cover with foil and reheat in the oven, until warm.  Serve and enjoy!!