Frieda’s Organic Sun-Dried Polenta Medallions topped with my Soft Cheese with Basil Pesto and Sun-Dried Tomato Puree

10 Jun

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Ingredients (serves 4)

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.  P1120850z P1120851z
  2. Top each polenta medallion with my Soft Veese dip with basil pesto and sun-dried tomatoes.P1120838s P1120827sP1120863s P1120861z
  3. Enjoy eating whole!P1120867s P1120872z P1120874z

One Response to “Frieda’s Organic Sun-Dried Polenta Medallions topped with my Soft Cheese with Basil Pesto and Sun-Dried Tomato Puree”

  1. beginwithinnutrition June 11, 2013 at 11:34 am #

    How beautiful! I’m sure these flavors blend so nicely together…looking forward to trying the recipe 🙂

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