Whisk together flour, cornmeal, baking powder, and salt in a large bowl.

In a separate bowl, whisk melted butter, milk, and eggs.

Pour the wet ingredients into the dry ingredients and whisk until a thick batter forms.

Fold in spinach, sun-dried tomatoes, and Pecorino Romano cheese.

Cover and refrigerate for at least 30 minutes.

Preheat waffle iron according to manufacturer instructions.

Grease the waffle iron with butter.

Pour enough batter to cover the bottom of the waffle iron.

Cook for approximately 5 minutes, or until golden brown.

Plate the waffle and tent with foil to keep warm.

Repeat with remaining batter until you have 4 waffles.

To make the pesto cream sauce, combine butter and flour in a small pot over medium-high heat.

Whisk until thick, golden, and smooth.

Slowly pour in the milk, whisking constantly.

Let the sauce gently bubble and thicken for 5 minutes, whisking occasionally.

Whisk in the pesto sauce.

Serve the waffles immediately with the pesto cream sauce and a sprig of fresh basil.