Polenta Rounds with Pesto, Sun Dried Tomatoes and Parmesan

1 roll of ready to eat Polenta cup Basil pesto 8-12 sun dried tomato halves, oil drained if needed and sliced thin Parmesan or Asiago cheese shards (about 3-4 ounces, total) Preheat oven to 350F. Remove polenta from wrapping blotting excess liquid. Cut into inch slices. Preheat stovetop griddle or broiler and saut polenta rounds until a slight crust forms on each side, about 7-8 minutes total. Remove from pan and cool. When cool, spread 1 teaspoon of pesto over each polenta round. Top with 2-3 thin slices of sun dried tomatoes. Place cheese shard on each round and bake in oven until cheese is melted and polenta is heated through. Serve at once. About 2 dozen Polenta rounds can be made up a few hours ahead and refrigerated until baking. Can sub sliced pitted Kalamata olives for the sun-dried tomato slivers

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