If you decided to make a full recipe of pesto polenta for this caramelized onion-bacon tart, you'll no doubt have some leftover. Stick it in a tupperware, smooth the top, and chill in the fridge at least overnight. While there are lots of things to do with it at this point, here's one idea:
Slice and fry pieces of polenta (I like mine bite-size, but any size will work as long as they're thin enough to warm through before the outside burns). Top with a quick veggie saute...I just used veggies from around the house that needed to be used up, and lots of combinations would work. I sauteed half an onion until soft, seasoned with salt and pepper, then added some cherry tomatoes and zucchini. When the veggies started to soften, I added a splash of cream and continued to cook until the tomatoes were squishable. To finish, I added a splash of balsamic vinegar and some fresh thyme from the garden in the last couple minutes of cooking.
Another great option is to top fried polenta with leftover chili or another stew.
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