This summer night's dinner was inspired by my boss Elizabeth. In our latest summer magazine she created the most delectible grilled polenta bites, that I just had to give it a try on my own. I make regular basil/pine nut pesto quite frequently, so this time I wanted to experiment with a new twist on the original. I decided to try my spin on a sundries tomato and roasted walnut pesto. I highly recommend giving this one a try, as a topper for a dish, add it to some mayo for a sandwich spread, or add it to fresh pasta for a scrumpcious supper time meal. 

Sundried Tomato Pesto:

1/4 cup sundried tomatoes

1/3 cup olive oil

1/3 cup toasted walnuts

1/4 cup roasted garlic cloves

1/3 parma cheese

himalayan sea salt

fresh ground pepper

Stove top sautéed polenta:

Food Merchants Basil/Garlic Precooked polenta

olive oil

Directions: in a food processor, combine all pesto ingredients and blend until your favorite consistency

Polenta:

slice polenta into 1/2 inch rounds and sauté with a covered pan for 10-12 minutes until soft, goofy, and a bit of a crust

Godere!!