Polenta Rounds With Pesto, Sun Dried Tomatoes and Parmesan
1 roll of ready to eat Polenta
1/2 cup of Basil Pesto
8-12 sun dried tomato halves, oil drained if needed and sliced thin
4 oz Parmesan or Asiago cheese
Preheat to oven to 350 degree Farenheit. Remove polenta from wrapping and cut into 1/2 inch slices. Preheat stovetop griddle and saute polenta rounds until a slight crust forms on each side, about 7-8 minutes total. Remove from pan and cool. When cool spread 1 teaspoon of Pesto over polenta round, place thin slices of Parmesan or Asiago cheese on top of Pesto and 2 thin slices of sun dried tomato on cheese. Bake in oven until cheese is melted and polenta is heated through. Serve at once.