New Year's Eve Polenta Squares with Sun-dried Tomato Pesto
. 20
20
Ingredients
| 18 | ounces |
polenta
tubed and prepared, ends trimmed and cut into 12 slices |
* |
| 1 | x |
nonstick cooking spray
|
* |
| ¾ | cup |
sundried tomatoes
if too dry, soak into boiling water for 10 minutes, chopped; or oil-packed, drain well |
|
| 3 | teaspoons |
olive oil
|
|
| 1 | tablespoon |
parsley leaves
lightly packed flat-leaf |
|
| 2 ¼ | teaspoons |
capers
rinsed |
* |
| 1 | clove |
garlic
small clove, minced |
|
| 1 | pinch |
black pepper
freshly ground |
* |
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.
