Wow your party guests with these tasty grilled polenta cakes.

Ingredients

• 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

Directions
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
Serves: 18