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Mix goat cheese, basil and thyme in small bowl until well blended. Set aside
Heat oil in large skillet on medium-high heat. Add mushrooms and bell pepper; cook and stir 8 minutes or until peppers are tender. Remove from heat; keep warm
Cut polenta into 24 (1/4-inch) thick slices. Place slices on large baking sheet coated with no stick cooking spray. Broil 5 to 7 minutes per side. Spread herbed cheese mixture on each polenta slice. Top with mushrooms and peppers. Serve warm
