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

1. 1

   Preheat broiler.

2. 2

   Spray a baking sheet with cooking spray.

3. 3

   Arrange polenta slices on the prepared baking sheet.

4. 4

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

5. 5

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

6. 6

   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.

7. 7

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

8. 8

   Make 48 squares.

9. 9

   Spoon about 1/4 teaspoon of the sundried tomato pesto on top of each polenta.

10. 10

    Serve warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.