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 ...
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