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Prep Time: 30 minutes, Chill Time: 2 hours, Serves: 8 - 10 (as an appetizer) 1lb. 2oz. polenta 3 oz. parmesan cheese, finely grated 12 organic cherry tomatoes or pitted olives, sliced Shredded fresh basil leaves, to garnish To make polenta, bring to a boil one liter of lightly salted water in a large saucepan. In a steady stream, pour the polenta into the water, stirring constantly. Reduce heat and continue to stir for 5 to10 minutes, until the polenta becomes thick and smooth. Mix in the parmesan cheese. Spread the polenta out onto a large tray or board to form a slab about 3/4 inch thick. Let cool completely, about two hours. Then cut into wedges, about 3 x 1 1/2 inch each. Grill the polenta wedges on a well-oiled grill for three minutes on one side, or until charred and golden. Turn the wedges over and spread each with a small dab of pesto sauce. Grill for 3 to 4 additional minutes, until the underside is crispy. (You can also prepare this recipe by broiling the polenta in the oven instead of grilling.) To serve, arrange on a platter and garnish with cherry tomatoes and fresh basil leaves. Pesto Sauce: 1 large bunch of fresh basil 2 Tbsp. Henry's Market Pine Nuts 3 cloves garlic 3 Tbsp. freshly grated parmesan cheese 2/3 cup Henry's Market Organic Olive Oil Salt & pepper, to taste Place all ingredients in a food processor or blender. Blend until evenly mixed and smooth. If sauce is too thick, thin by adding a little boiling water. |
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