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.