Here’s something a bit different: Lusty pesto and Organic Valley Parmesan cheese is layered between rounds of polenta and then the “sandwich” is baked. Add a glass of wine (or Organic Valley milk!) and a mixed green salad to make a light supper or hearty lunch.
1. Heat oven to 350 degrees. Oil a baking pan, or line it with parchment paper.
2. Slice the polenta (as you would a loaf of bread) into 1/3-inch slices. Make sandwiches by spreading pesto on the slices, sprinkling with Parmesan on one slice and putting two slices together.
5. Carefully transfer the sandwiches to the baking pan. Bake until hot, about 20-25 minutes. Serve immediately, garnished with fresh basil leaves.
Serving Suggestion: Substitute sun-dried tomato pesto or cilantro pesto for the basil pesto. Substitute thin wedges of Provolone or other Organic Valley cheeses for the Parmesan.
Copyright by Terese Allen