Serve up these tasty polenta cakes at your next party.
Wow your party guests with these tasty grilled polenta cakes.
- 1 pint red and yellow cherry tomatoes
- 1 18-oz tube polenta, cut into 1/2" slices
- 1/2 cup basil pesto
- 4 oz smoked mozzarella, sliced
1 Preheat the oven to 350°F.
2 Slice the cherry tomatoes in half and place, cut side up, on a parchment paper-lined rimmed baking sheet. Bake until lightly roasted and just beginning to shrivel, about 20 minutes.
3 Meanwhile, heat a grill pan over medium heat. Place the polenta slices in the pan and grill until both sides are golden and nicely grill-marked, about 5 minutes on each side.
4 To assemble the cakes, spread each grilled polenta cake with a spoonful of pesto . Top each with a slice of mozzarella and a few of the roasted tomatoes.
5 Return to the oven on a parchment paper-lined rimmed baking sheet until the cheese is melted, 10 to 12 minutes; garnish with a basil leaf before serving.
Prep & cook time: 1 hour