Red Hot Pepper Tomato Soup with Polenta Croutons

2 teaspoons extra virgin olive oil

4 slices (1/2-inch-thick) precooked, heat-and-serve polenta

2 cans (14 ounces each) fire-roasted diced tomatoes with garlic , undrained

1/2 cup BUITONI Refrigerated Pesto with Sun Dried Tomatoes

1/4 to 1/2 teaspoon red pepper flakes

1 cup heavy cream

1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese

HEAT oil in small skillet over medium-high heat. Add polenta slices; cook for 3 to 4 minutes on each side or until light golden brown. Cut each slice into 1/2-inch cubes; set aside.

PLACE tomatoes and juice in blender; cover. Blend on medium speed for 30 seconds; place in medium saucepan. Stir in pesto and red pepper flakes. Cook over medium-high heat until soup reaches a gentle boil. Stir in cream; cook, stirring occasionally, until soup returns to a gentle boil. Remove from heat.

TOP with polenta croutons and cheese.

NOTE: Try substituting NESTLÉ CARNATION Evaporated Milk in place of the heavy cream.

Cabernet Sauvignon