Great as a quick dinner or an easy appetizer.
1 package of pre-made polenta, or homemade polenta
1/2 cup fresh grated parmesan cheese (parmesan/romano is also good)
1 tablespoon chopped parsley, or thyme
1/2 cup pesto
1/2 cup of chopped cherry tomatoes
Mix parmesan and parsley or thyme together in a bowl.
Slice polenta into 1/2 inch thick rounds, pat dry and press into the parmesan mixture.
In a skillet heat a 4 tablespoons of vegetable oil over high heat.
Fry each polenta round (a few at a time) until golden and crispy, about 4 minutes on each side.
Place polenta rounds on a paper towel to drain.
Move to a plate and add a teaspoon or more of pesto to each round, topped with chopped tomatoes and a drizzle of olive oil and a pinch of parmesan.