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Ingredientes
- 1- 18 oz organic Polenta Roll*
- (Trader Joe's)
- 2-3 T olive oil
- salt and pepper to taste
- Basil Pesto
- (jarred)*
- 4 oz Honey Goat Cheese
- (La Bonne Vie)
- 2-4 T fresh grated Lemon Zest
- Preheat oven to 375°
- Line a baking sheet with parchment paper or foil, set aside
- Cut polenta into 10-12 rounds
- Pan fry polenta rounds in olive oil until golden brown
- Season with salt and pepper
- (5-8 minutes per side on medium heat)
- Drain on paper towels
- Place polenta rounds on parchment/foil lined baking sheet
- Top each polenta round with a 1/2 t basil pesto
- Top pesto with a small amount of honey goat cheese
- Bake at 375 for 5-8 minutes
- Remove from oven
- Sprinkle with lemon zest before serving
- Basic Polenta~
- 6 cups water
- 2 t salt
- 1 3/4 cup yellow cornmeal
- 3 T butter
- 3 green onions chopped, optional
- In a large heavy saucepan
- Bring 6 cups water to a boil
- Add 2 t salt
- Gradually whisk in cornmeal
- Reduce heat to low
- Cook until mixture thickens and
- Cornmeal is tender,
- About 15 minutes
- Stirring often
- Turn off heat
- Add butter
- Stir until butter melts
- Stir in chopped green onions
- Lightly butter a 13 x 9 inch baking dish
- Pour polenta into prepared dish
- Spread to 1/2 inch layer
- Spread it out as evenly as you can
- Cool completely
- Refrigerate 2 hours or until set
- Use a 1 to 1 1/2 inch round cookie/biscuit cutter
- Cut out rounds (as many as you can)
- Continue with pan frying directions..
- Basil Pesto~
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts
- 3 cloves garlic, minced
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
- 1/2 cup extra virgin olive oil
- salt and freshly ground black pepper to taste
- Place basil leaves and pine nuts in food processor
- Pulse several times
- Add the garlic and Romano or Parmesan cheese
View Full Recipe at Turnips 2 Tangerines
