Recipe: Appetizers – Polenta Cakes with Pesto and Feta


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


  1. Heat oil in a pan, until just sizzling.
  2. Using a knife, cut same size pieces of polenta, and place in hot oil
  3. Cook 3 minutes per side, and move to a cooling rack to drain.
  4. Top with 1 tbsp prepared pesto and a few crumbles of feta cheese.

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