• Slice the tubed polenta into 1/2″ rounds. Then place them on a paper towel and pat dry. Season each side of the rounds with a little salt to season.
• Next, in a shallow bowl whisk the eggs with a pinch of salt, pepper and a dash of water (1 tsp or so). Set aside. In another shallow dish, mix together the flour plus 1 tsp of salt & 1/2 tsp of pepper. Set next to the egg wash (you’re going to dredge the polenta rounds).
• Dredge each round first through the flour, then through the egg wash, then back through the flour. Set onto a baking sheet or cutting board until you’ve finished all of the rounds.
• Heat a large non-stick frying pan over medium to medium-high heat, spraying to coat with cooking spray and a touch of olive oil. Fry the polenta rounds on each side, until browned – about 2-3 minutes each side. Place on a paper towel.

Assemble

• Place all of the finished Polenta rounds onto a pretty serving platter or tiered platter, like below. Top each round with pesto, goat cheese and 1-2 of the julienned sun-dried tomatoes. The amount of pesto & goat cheese is up to you – I use about 1 tsp of each per round.