Saturday, January 31, 2009

Polenta Pesto

Polenta Pesto Crescents

1 tube (16 oz.) pre-cooked polenta, cut into 1/2-inch slices and cut into halves
Olive oil cooking spray
1 cup (4 oz.) Shredded Mozzarella
& Provolone Cheese
1/2 cup (4 oz.) finely chopped pitted black olives
4 tablespoons finely chopped fresh basil
Fresh black pepper to taste
1/2 cup (4 oz.) pesto sauce, drained

Do-Ahead Tip: You can prepare the polenta base a
few days ahead. Polenta should be stored in an
airtight container in the refrigerator.

Preheat oven to 400°F.
Spray each side of sliced polenta with cooking spray and place on foil-lined
baking sheet. Bake 8-10 minutes; turn and bake 8 - 10 minutes more.
In a bowl, mix cheese, olives, basil and pepper. Spread each polenta crescent
with a teaspoon pesto sauce. Top each with 1 Tbsp. cheese mixture. Broil 2-3
minutes until cheese is melted, bubbly and golden. Platter and serve immediately.

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