New Year's Eve Polenta Squares with Sun-dried Tomato Pesto
tubed and prepared, ends trimmed and cut into 12 slices
nonstick cooking spray
if too dry, soak into boiling water for 10 minutes, chopped; or oil-packed, drain well
lightly packed flat-leaf
small clove, minced
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.