Grilled Polenta with Pesto and Tomato

Pesto

Ingredients

  • 3 cups (packed) fresh basil leaves
  • 3 to 4 large cloves garlic
  • 1/3 cup olive oil
  • 1/3 cup Parmesan
  • 1/3 cup pine nuts, lightly toasted
  • salt and pepper to taste

Directions

  1. Place the basil leaves and garlic in a blender or food processor and mince well.
  2. Add the nuts, if desired, and continue to blend until the nuts are ground.
  3. Drizzle in the olive oil as you keep the machine running. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.

Polenta

Ingredients

  • 1/2 cup coarsely ground cornmeal
  • 2 cups vegetable broth
  • 1/2 cup water

Directions

  1. Combine the cornmeal and liquid in a saucepan. Bring to a simmer and cook, stirring frequently, until very thick, 15-20 minutes.
  2. Pour into a 9- x 9-inch baking dish and chill completely. (at least 2 hours)
  3. To grill, cut into squares, wedges or circles, brush or spray lightly with olive oil, and cook over medium-hot coals until nicely browned.
  4. Spread with pesto and heat lightly.
  5. Remove from grill and serve topped with fresh tomato slices or half cherry tomatoes. Add black olives and/or fresh basil if you like.

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