- 1 (16 ounce) tube seasoned refrigerated polenta
- 12 teaspoons light sour cream
- 1 tablespoon caviar
- Olive oil cooking spray
- Preheat oven to 425 degrees F (even if the polenta package instructs otherwise — the polenta will be easier to pick up). Lightly coat a medium baking sheet with the olive oil spray.
- Slice ends off polenta, then cut into 12 rounds (each about 1/3-inch thick). Place them side by side on a baking sheet. Bake 7 minutes on each side, then transfer to serving platter.
- Top each with 1 teaspoon sour cream, then 1/4 teaspoon caviar, and serve immediately.