Crispy Polenta with Pesto and Tomatoes

Great as a quick dinner or an easy appetizer.

Ingredients:

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

Vegetable oil

Olive oil

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.