Polenta Bruschetta with Shrimp and Spinach Pesto

Polenta Bruschetta with Shrimp and Spinach Pesto is gourmet level snacking that's incredibly easy to make.

Ingredients

• 10
• shrimp, peeled and deveined
• 2
• cups spinach, chopped
• 1/4
• cup toasted pine nuts
• 2
• cloves garlic
• 1/4
• cup fresh parmesan cheese
• 1/4
• cup extra-virgin olive oil
• 1
• pinch coarse salt and freshly ground pepper
• 10
• cherry tomatoes, sliced thinly
• 1
• tube sun-dried polenta, cut into 10 rounds
• 3
• chives, cut into 1-inch pieces, for garnish

Intructions

1. Lightly season the shrimp with salt and pepper and set aside.
2. In a small processor, combine the spinach, pine nuts, garlic, cheese, oil, salt and pepper. Pulse until smooth. Set aside.
3. Heat an indoor or outdoor grill over medium high. Lightly coat with cooking spray or oil. Add the polenta rounds and grill until you have grill marks on both sides, about 7 minutes total. Remove and set aside.

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