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