New Year's Eve Polenta Squares with Sun-dried Tomato Pesto

Directions

Preheat broiler.

Spray a baking sheet with cooking spray.

Arrange polenta slices on the prepared baking sheet.

Broil in upper third of oven until starting to brown, 9 to 12 minutes.

Turn over and broil the other side until lightly browned, about 4 minutes more.

At the same time, add sun-dried tomatoes, oil, parsley, capers, garlic and pepper in a food processor, pulse to combine, scraping down the sides as needed, until coarsely chopped.

Transfer the polenta slices to a clean cutting board or working surface and cut each into squares.

Make 48 squares.

Spoon about ¼ teaspoon of the sundried tomato pesto on top of each polenta.

Serve warm or chilled.