Grilled polenta with fresh herb pesto
Ingredients
Instructions
- 500ml water
- 120 g instant polenta
- 3 tbsp. A s. Chopped fresh basil
- 1 C. A c. Dried oregano
- 1 C. A s. Olive oil
- ½ tsp. A c. Salt
- ½ tsp. A c. Garlic powder
- black pepper
fresh herb pesto:
- 125ml olive oil
- ½ tsp. A c. Salt
- 2 handfuls of fresh mint leaves
- 2 handfuls of fresh basil leaves
- 1 handful of fresh parsley leaves
- 1 small clove of garlic
- 1 small handful of cashew nuts
- 2 tbsp. A c. lemon juice
- Combine all the polenta ingredients in a saucepan and bring to medium heat, stirring. Gradually, the polenta will thicken.
- Continue to mix constantly until you get a thick puree. Place it in a lightly oiled rectangular dish and leave to cool. Cover and set aside 1 to 2 hours. The polenta will harden.
- Unmold the polenta and cut it into triangles or slices. Oil them lightly with olive oil and grill them for a few minutes on the barbecue.
- Mix the oil, salt and fresh herbs in a food processor, then add the garlic, cashews and lemon juice. Mix to obtain a creamy and very green pesto, to serve with the hot polenta, to dip it or to coat it. Perfect with sliced or quartered tomatoes.
- For a version without barbecue, cook the polenta in the oven, on a baking sheet covered with baking paper, or in a pan.
Grilled polenta with fresh herb pesto
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