I had half a roll of polenta to use and I made this on a whim – definitely a keeper. Delicious as a side dish (if dairy, add some goat cheese or Parmesan)
1 roll of polenta, sliced in 1/4” rounds
2 shallots, peeled and diced
4 sundried tomatoes (in oil) cut into small pieces
Pesto (homemade or store bought)
Sauté shallots for a few minutes on medium heat in a bit of extra virgin olive oil. Once they start becoming transparent, add in sundried tomatoes and polenta slices (they shouldn’t overlap). Sauté a few minutes per side until lightly browned. (You can do this in batches if needed)
Serve topped with a drizzle of pesto and some goat cheese or Parmesan if you’d like.
If you’d like to make your own pesto, in a blender mix a large handful of basil with 1 tbsp pine nuts, 1/4 cup extra virgin olive oil (plus more if you want it smoother), 1 clove garlic, salt and pepper.
Erin Eats 