Parmesan Polenta

Parmesan Polenta


Makes: 14 servings

Cook: 20 minutes

  • No-stick cooking spray, Pam®

  • 3⁄4 cup white beans, S&W®

  • 1 teaspoon crushed garlic, Gourmet Garden®

  • 2 tablespoons grated Parmesan cheese, DiGiorno®

  • 1 tube (24-ounce) prepared polenta, San Gennaro®

  • 4 tablespoons plus 2 teaspoons refrigerated pesto sauce, Buitoni®

  • 3 tablespoons diced pimientos, Dromedary®




Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray; set aside.

In a food processor, process beans, garlic, and Parmesan until a paste;set side. Trim ends of polenta; discard trimmings. Cut polenta into 1⁄2-inch slices. Using a 11⁄2-inch circle cookie cutter, cut polenta into 14 circles.

Place on prepared baking sheet. Bake in preheated oven for 10 minutes. Spoon 1⁄2 teaspoon of the white bean mixture and 1⁄2 teaspoon of the pesto on polenta slices. Top with diced pimientos. Return to oven and bake for another 10 minutes.

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