Directions
Slice polenta into ½â" rounds, then pat dry with a paper towel to remove excess moisture. Heat oil in a non-stick pan over medium-high heat. Sauté polenta rounds until browned, about 3-4 minutes per side, adding more oil as needed to coat pan. Top each round with ½ tsp pesto, a small chunk of goat cheese and 1-2 slices sun dried tomato. Serve warm. Serves 2-4.
Pesto, Goat Cheese & Sun Dried Tomato Appetizer
Prep: 5 min Cook: 10 min Servings: 2-4
Sautéed polenta rounds take the place of bread in this delicious and easy gluten-free appetizer with goat cheese, basil pesto and sun dried tomatoes.
Ingredients
- 1 tube Pre-Cooked Polenta Tube
- 1 tbsp Cento Classico Olive Oil, more as needed
- 4 tsp Cento Organic Pesto Sauce
- 1-2 oz Goat Cheese, more if desired
- 3-4 Bellino Sun Dried Tomatoes, cut into strips
Directions
- Slice polenta into ½â" rounds, then pat dry with a paper towel to remove excess moisture. Heat oil in a non-stick pan over medium-high heat. Sauté polenta rounds until browned, about 3-4 minutes per side, adding more oil as needed to coat pan. Top each round with ½ tsp pesto, a small chunk of goat cheese and 1-2 slices sun dried tomato. Serve warm. Serves 2-4.
