Thursday, October 13, 2011

Another Foodie Fest & Pesto Polenta Bites

Yippee! Another foodie fest! Oh the joy in having friends gather together for an afternoon of good eats, tasty spirits, and one foodgasm after another.

Our very sweet hostess, Samba. My ongoing doggie crush. Ssh, don't tell her. It might inflate her adorable ego.

This time around we went with a Mediterranean theme, encouraging any recipe that may come from a Mediterranean country. The turnout of dishes was amazing! Homemade pesto, homemade hummus, cheese and fruit spread, tzatziki, beef gyros, kalamata olive poundcake, a roasted vegetable pie, falafel, dolmas, and many more recipes.

We even had a beer flyer with (some) beers from Mediterranean origins. Plus ouzo, of course. There is always room for ouzo!

One of the world's best pound cakes right here!

One of my offerings this foodie fest were pesto polenta bites. Easy as can be, flavorful to boot with the pesto, and open for a lot of variety in morphing the recipe. Next time you are at the store and see a tube of pre-made polenta, I encourage you to pick some up and try out a recipe. It may surprise you, enjoy!

Pesto Polenta Bites

  • About 1/4 cup purchased or homemade pesto
  • 24 rounds purchased cooked polenta (sliced from tube works)
  • 1 cup Parmesan cheese, shredded
  • Herbs

Place polenta rounds slightly apart on an oiled baking sheet. Spread pesto over the top of each polenta slice, sprinkle with cheese and herbs, and bake for 400 degrees F until the cheese is melted and beginning to brown (usually 10-13 minutes). Let the polenta rounds cool for a few minutes, then transfer with a spatula and serve!

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