Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 tablespoons butter divided
• 0.3 cup feta cheese crumbled
• 2 teaspoons thyme sprigs fresh
• 1 teaspoon garlic minced
• 2 tablespoons olive oil divided
• 2 cups onion vertically sliced
• 1 cup polenta dry
• 0.3 cup roasted peppers red chopped
• 0.8 teaspoon salt divided
• 1  thyme leaves 
• 3 cups water 

Equipment

• frying pan
• sauce pan
• whisk
• plastic wrap
• baking pan
• cutting board

Directions

1. Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and cook 20 minutes, stirring frequently. Stir in 1 tablespoon oil and 1 tablespoon butter. Spoon polenta into an 8-inch square glass or ceramic baking dish coated with cooking spray. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
2. Heat a large skillet over medium-high heat.
3. Add remaining 1 tablespoon oil and remaining 1 tablespoon butter; swirl to coat.
4. Add garlic; saut 15 seconds.
5. Add remaining 1/4 teaspoon salt, onion, and thyme sprig; saut 3 minutes or until onion begins to soften. Reduce heat to low; cook 30 minutes or until onion is very tender, stirring frequently.
6. Add vinegar; cook 5 minutes, stirring frequently. Discard thyme sprig.
7. Invert polenta onto a cutting board; cut into 16 squares.
8. Cut each square in half diagonally.
9. Heat a skillet over medium heat. Lightly coat polenta triangles with cooking spray.
10. Add 16 triangles to pan; cook 5 minutes on each side or until lightly browned. Repeat procedure with remaining triangles.
11. Divide onion mixture, bell pepper, and feta evenly among triangles.
12. Garnish with thyme leaves.