Ingredients
- 2 1/2 cup milk (regular, skim, or soy) or water
- 1 cup thyme sprig
- 1 cup rosemary sprig
- 1 cup garlic clove
- 1 cup polenta or fine yellow cornmeal
- 2 1/2 cup milk (regular, skim, or soy) or water
- 1 cup thyme sprig
- 1 cup rosemary sprig
- 1 cup garlic clove
- 1 cup polenta or fine yellow cornmeal
- 2 cup lightly packed basil leaves (about 1/2 bunch)
- 1/4 cup pine nuts, toasted *
- 1 tablespoon grated parmesan
- 1/2 cup extra virgin olive oil
- 2 1/2 cup milk (regular, skim, or soy) or water
- 1 cup thyme sprig
- 1 cup rosemary sprig
- 1 cup garlic clove
- 1 cup polenta or fine yellow cornmeal
- 2 cup lightly packed basil leaves (about 1/2 bunch)
- 1/4 cup pine nuts, toasted *
- 1 tablespoon grated parmesan
- 1/2 cup extra virgin olive oil
Preparation
Baking Directions:
Line an 8-inch square cake pan with parchment paper, and cut another piece of parchment to the same size.
Place the milk, thyme, rosemary, and garlic in a pot over medium heat.
Season with salt and pepper, and simmer for 5 minutes.
Strain the milk into a bowl; discard the garlic and herbs.
Return the milk to the pot and place it over low heat.
Add the polenta in a slow stream while you whisk it in vigorously with the other hand.
Cook for 20 minutes, stirring often, until smooth.
Pour the polenta into the prepared cake pan, and spread it out in an even ½-inch-think layer.
Cover with the other piece of parchment and refrigerate for about 1 hour.
Cut the chilled polenta into 20 rounds with a 1-inch cookie cutter.
Bring a small pot of water to a boil over high heat.
Fill a bowl with cold water and ice cubes to make an ice water bath.
Blanch the basil leaves in the boiling water for 5 seconds.
Remove them with a slotted spoon and immediately place them in the ice water bath to stop them from cooking further.
When the basil has cooled, drain it and pat dry.
Place the basil, pine nuts, and grated Parmesan in a blender and puree.
With the machine running, slowly drizzle in the olive oil through the top.
Season with salt and pepper.
Place enough olive oil in a large sauté pan to coat the bottom, and heat it over medium-high heat.
Sauté the polenta rounds until crispy and lightly browned on both sides, about 4 minutes a side.
Remove them to a plate lined with paper towels to drain.
Sprinkle with salt.
Top each polenta round with a dollop of pesto and a piece of shaved Parmesan.
Arrange on a serving platter, and serve warm.
Tips:
*Toasting Nuts brings out their full flavor and gives them a more pronounced taste.
Spread the nuts in a single layer on a baking sheet, and bake them in a preheated 325ºF oven for 10 to 12 minutes, depending on the nuts.
Shake the pan a couple of times during the process, and watch the nuts carefully so they don’t burn.
Remove the nuts from the oven as soon as you start to smell them.
