Ingredients
- 1 1/2 cups water
- 1/4 cup milk
- 3/4 cup polenta
- pinch salt
- semi-sundried tomatoes
- pecorino or parmesan cheese, shaved
Method
Lightly oil a 19×29cm rectangular slice pan. Place water and milk in a pan, heat until just before boiling point, slowly add polenta. Stir for 10 minutes on a low heat until all liquid is absorbed.
Place evenly in the prepared slice pan and cover with Gladwrap or greaseproof paper, refrigerate for 1 hour until firm.
Turn out onto a board – trim edges and cut into 18.5×5cm squares. Cut each square into a triangle.
Pesto:
- 1 bunch of rocket (fresh basil is also very nice)
- 2 cloves of garlic
- 1/4 cup pine nuts, toasted
- olive oil
- parmesan cheese
Method
Blend all ingredients in a food processor until almost smooth.
Char-grill polenta triangles on an oiled grill and brown both sides. Top with pesto, tomato and cheese.
Use Hill Street Grocer pesto as a quick substitute for the rocket pesto. The polenta is also good topped with Hill Street Grocer Red Capsicum Pesto.
Karen Goodwin-Roberts
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