First, prepare the batter. Whisk the flour, corn meal, baking powder and salt together in a large mixing bowl to aerate the dry ingredients. In another bowl whisk the melted butter, milk and eggs together until smooth. Pour those wet ingredients into the dry ingredients and whisk it together until it is a thick batter. Switch to a rubber spatula and fold in the spinach, sun-dried tomatoes and pecorino romano cheese. Cover the bowl and set it in the refrigerator for at least 30 minutes to rest. This can also be made the night before!

When you are ready to make the waffles, pre-heat the iron. Be sure to follow the instructions on your particular waffle iron to get the best results. Grease it well with butter, then scoop in just enough batter to fully cover the bottom. Close the iron and cook the waffle for about 5 minutes. Plate it and tent it with foil to keep it hot, and repeat with the remaining batter until you have 4 waffles total.

While the waffles cook, make the easy pesto cream sauce. Combine the butter and flour in a small pot and heat it up over medium high heat. Whisk them together until it is thick, golden and smooth. Keep whisking as you slowly pour in the milk. Let the sauce gently bubble and thicken for 5 minutes, whisking occasionally. When it is done, whisk in the pesto sauce and it is done! Serve the waffles immediately with the sauce and a sprig of fresh basil on top to make the plate pretty. Enjoy!