Grilled polenta with fresh herbs pesto
Ingredients
Instructions
- 500 ml of water
- 120 g of instant polenta
- 3 tsp. 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
The pesto of fresh herbs:
- 125 ml of olive oil
- ½ tsp. A c. Salt
- 2 handles of fresh mint leaves
- 2 handles of fresh basil leaves
- 1 handful of fresh parsley leaves
- 1 small clove of garlic
- 1 small handle of cashews
- 2 tsp. A c. Lemon juice
- Recipe from the BBQ VEGAN book, by Marie Laforêt, at the La Plage editions.
- Impossible to withstand this delicious grilled polenta accompanied by a pesto basil-emilion. It will be perfect as an aperitif, accompanied by a salad, grilled vegetables, or even to make mini-sandwiches.
- Mix all the Polenta ingredients in a saucepan and bring over medium heat, stirring. Little by little, the polenta will thicken.
- Continue mixing constantly until you get a thick puree. Place it in a slightly oiled rectangular dish and let cool. Cover and reserve 1 to 2 hours. The polenta will harden.
- Unmold the polenta and cut it into triangles or slices. Oil slightly in olive oil and toast them for a few minutes on the barbecue.
- Mix the oil, salt and fresh herbs in the robot, then add the garlic, cashews and lemon juice. Mix to obtain a creamy and very green pesto, to be used with the hot polenta, to soak it or to coat it. Perfect with slices or neighborhood tomatoes.
- For a barbecue -free version, cook the polenta in the oven, on a plate covered with baking paper, or in the pan.
Grilled polenta with fresh herbs pesto
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