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.