Crisp polenta with pesto and bocconcini

200g instant polenta
20g (? cup) finely grated parmesan
20g butter
12 drained sun-dried tomatoes, halved
12 bocconcini cherries, halved
Pesto
1 clove of garlic, crushed
1 cup firmly packed basil leaves
20g (? cup) finely grated parmesan
2 tablespoons pinenuts, roasted
? cup olive oil

For pesto, process garlic, basil, parmesan and pinenuts in a food processor until finely chopped, then, with motor running, gradually add oil in a thin, steady stream until mixture forms a smooth paste. Season to taste. Bring 1 cup water to the boil in a saucepan and add a pinch of salt. Whisk in polenta in a gradual, steady stream, then add parmesan and butter and stir over low-medium heat for 5 minutes or until mixture comes away from side of pan. Spoon polenta into a greased, base-lined 18x28cm cake tin and cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours or until firm. Turn polenta out onto a board, cut into 3cm squares and place on a baking tray. Grill under high heat for 5-8 minutes or until beginning to brown, then turn over and grill for a further 3-4 minutes or until crisp. Cool slightly. Place a spoonful of pesto on each polenta square, top with a piece of sun-dried tomato and a piece of bocconcini and serve immediately