Grilled Polenta with Pesto
In addition to topping each wedge of polenta with pesto sauce, try adding a spoonful of tomato sauce as well.
Prep time: 30 minutes
Chill time: 2 hours
Serves: 8 - 10
1lb. 2oz. yellow corn meal (polenta)
3 oz. Parmaigiano cheese, finely grated
12 organic cherry tomatoes or pitted olives, sliced
1 pkg. Capers or Duso's pesto
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, whisking constantly. Reduce heat and continue to stir for 5 to 10 minutes, until the polenta becomes thick and smooth. Mix in the 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
