1 cup prepared polenta, cooled flat on a baking sheet
2 tbsp extra virgin olive oil
½ cup prepared spinach pesto
1/8 cup feta cheese, crumbled
- Heat oil in a pan, until just sizzling.
- Using a knife, cut same size pieces of polenta, and place in hot oil
- Cook 3 minutes per side, and move to a cooling rack to drain.
- Top with 1 tbsp prepared pesto and a few crumbles of feta cheese.