Ingredients
2 tubes (1 pound each) polenta1/2 cup grated Parmesan cheese12 oil-packed sun-dried tomatoes, halved1/4 cup prepared pesto
Preparation
Cut polenta into 24 slices; place on ungreased baking sheets. Sprinkle with half of the cheese. Top each with a tomato half and 1/2 teaspoon pesto; sprinkle with remaining cheese.
Bake at 450° for 7-10 minutes or until cheese is melted.
