- Preheat oven to 375°F. Grease 13- x 9-inch baking dish with olive oil.
- In saucepan, whisk together cornmeal, milk and salt; cook, whisking constantly, over medium-high heat for 5 minutes or until thickened. Spread in prepared dish; spoon pesto over top, spreading into polenta with back of spoon.
- Sprinkle tomatoes over top; drizzle with 1 tbsp oil. Scatter cheese evenly over top.
Bake for 25 minutes or until cheese is browned. Let stand for 5 minutes.
Copyright © 2001 PergolaWest, Inc.
Cooking Method: Bake
World Cuisine: Italian
Product: Extra Virgin