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

• 18 ounces polenta tubed and prepared, ends trimmed and cut into 12 slices
• 1 x nonstick cooking spray
• 3/4 cup sundried tomatoes if too dry, soak into boiling water for 10 minutes, chopped; or oil-packed, drain well
• 3 teaspoons olive oil
• 1 tablespoon parsley leaves lightly packed flat-leaf
• 2 1/4 teaspoons capers rinsed
• 1 clove garlic small clove, minced
• 1 pinch black pepper freshly ground

1. Preheat broiler.
2. Spray a baking sheet with cooking spray.
3. Arrange polenta slices on the prepared baking sheet.
4. Broil in upper third of oven until starting to brown, 9 to 12 minutes.
5. Turn over and broil the other side until lightly browned, about 4 minutes more.
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. Transfer the polenta slices to a clean cutting board or working surface and cut each into squares.
8. Make 48 squares.
9. Spoon about 1/4 teaspoon of the sundried tomato pesto on top of each polenta.
10. Serve warm or chilled.

polenta, nonstick cooking spray, tomatoes, olive oil, parsley, capers, garlic, black pepper

Taken from recipeland.com/recipe/v/new-years-eve-polenta-squares-s-51613 (may not work)