Ingredients (serves 4)

• 2 lbs Frieda’s Organic Sun-Dried Tomato Polenta, sliced into 1/4 inch thick medallions
• 1 batch of my Soft Veese with Basil Pesto & Sun-Dried Tomatoes

Directions:

1. Preheat your oven to 400 degrees.  Grease two baking trays and space your polenta slices flat on each tray.  Bake for 15 minutes, until golden, then flip and bake for another remaining 15 minutes. 
2. Top each polenta medallion with my Soft Veese dip with basil pesto and sun-dried tomatoes.

3. Enjoy eating whole!