Tuesday, April 19, 2011

Pesto Polenta

Not only does this recipe have an alliterative name, it also contains two of my favorite foods.  Pesto and polenta belong together.  Especially baked in a casserole dish and smothered in vegan cheese.

The ingredients
1 cup coarsely ground cornmeal
4 cups water
a dash oil
a dash salt
1-1.5 cups pesto ( I use basil, raw walnuts, plenty of nutritional yeast, and enough olive oil to make it hold together.  I think coarsely-chopped pesto is best for this recipe)
3/4 of a block of Follow Your Heart mozzarella (or an equivalent amount of your favorite vegan cheese), grated

The Process
  1. Combine cornmeal and water in a saucepan.  Add a dash of oil and some salt.  Bring to a boil, stirring, then reduce heat to low and cook until thickened, about 20 minutes, stirring frequently.
  2. Pour into an oiled casserole dish, and put in the freezer for 20-30 minutes.  Polenta should get very firm as it cools.  You could also refrigerate it overnight at this point.
  3. Preheat oven to 375°.
  4. Spread pesto over polenta, top with cheese, and bake about 15 minutes.
  5. Broil for a few minutes to melt the cheese.
  6. Cut into wedges and serve piping hot.

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