Yield: 12 servings. as needed, nonstick cooking spray 2 11-oz. tubes refrigerated polenta with sundried tomato 3/4 cup shredded Wisconsin Asiago cheese (3 oz.) 1 large Roma tomato, seeded and chopped 2 Tbsp. pine nuts, toasted and coarsely chopped 2 Tbsp. snipped fresh basil or 1/2 tsp. dried basil 2 Tbsp. sundried tomato-flavor mayonnaise 9 thin slices of cured ham Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray. Slice each tube of polenta into 6 slices. Arrange ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.