Polenta With Sun Dried Tomato And Green Olive Pesto Recipe

• 1 jar sun-dry tomatoes packed in oil (8 ounce)
• 1 tsp capers
• 1/2 c. pitted green olives
• 1/2 sm garlic clove pressed
• 1/2 tsp anchovy paste
• 1/4 tsp dry red pepper flakes
• 1 Tbsp. extra virgin olive oil
•     Salt to taste
• 1 pkt instant or possibly quick-cooking polenta (16 ounce)
•     Water as needed
• 1 Tbsp. extra virgin olive oil or possibly 2 tbspns butter or possibly cream

Directions