Grilled Polenta With Sun Dried Tomato Pesto Recipe
Ingredients
| Water | 6 Cup (16 tbs) (Polenta:) | |
| Salt | 1 Teaspoon (Polenta:) | |
| Polenta | 2 Cup (16 tbs) (Polenta:) | |
| Unsalted butter | 1/2 Cup (16 tbs), cut into pieces (Polenta:) | |
| 1 tablespoon chopped fresh rosemary, basil or oregano | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated (Polenta:) | |
| 1/4 cup toasted pine nuts or slivered almonds | ||
| 1 cup dry-packed sun-dried tomatoes | ||
| Warm water or heated dry red wine, to cover tomatoes | ||
| 2 or 3 cloves garlic | ||
| 1 /4 cup grated Italian grana cheese | ||
| 4 or 5 fresh basil leaves | ||
| Extra virgin olive oil | 1 Cup (16 tbs) (Sun-Dried Tomato Pesto:) | |
| Salt | 1 Teaspoon (Sun-Dried Tomato Pesto:) | |
| Juice of 1/2 lemon | ||
| Pinch of red pepper flakes (optional) | ||
Directions
GETTING READY
1) Preheat oven to 350 degrees F.
MAKING
2) Take a heavy-bottomed 3-quart saucepan and boil water in it.
3) Sprinkle salt in it and add polenta.
4) Lower heat and stir frequently for 15 to 30 minutes.
5) Cook till it is thick and creamy. It will become smooth as you cook.
6) Add butter, rosemary and cheese.
7) Lightly grease a rimmed baking sheet or shallow roasting pan and pour warm polenta on it.
8) Cover and chill.
9) Prepare sun-dried tomato pesto in an oven.
10) In a shallow pan put pine nuts or almonds and toast them for approximately 5 minutes.
11) Cool for sometime.
12) In another bowl soak sun-dried tomatoes in warm water or red wine to cover for 10 minutes.
13) Drain out liquid.
14) Using a blender or food processor, process sun-dried tomatoes, toasted nuts and garlic till smooth.
15) Mix cheese and basil and process.
16) Keep the motor running and add olive oil enough to form a smooth sauce resembling mayonnaise.
17) Sprinkle salt, lemon juice and red pepper flakes.
18) In a leak proof portable container pack 1 cup of pesto. Store remaining pesto in refrigerator.
19) Take out chilled polenta and cut into squares.
20) In a portable container arrange in single layer and pack along with pesto in a picnic basket.
FINALIZING
21) With mes-quite or other hardwood coals prepare the charcoal fire.
22) When coals are ready, brush polenta with olive oil and place on grill rack.
23) Grill turning once till brown thoroughly frying 2 to 3 minutes on each side.
24) Serve pesto on top alongside the polenta squares.
1) Preheat oven to 350 degrees F.
MAKING
2) Take a heavy-bottomed 3-quart saucepan and boil water in it.
3) Sprinkle salt in it and add polenta.
4) Lower heat and stir frequently for 15 to 30 minutes.
5) Cook till it is thick and creamy. It will become smooth as you cook.
6) Add butter, rosemary and cheese.
7) Lightly grease a rimmed baking sheet or shallow roasting pan and pour warm polenta on it.
8) Cover and chill.
9) Prepare sun-dried tomato pesto in an oven.
10) In a shallow pan put pine nuts or almonds and toast them for approximately 5 minutes.
11) Cool for sometime.
12) In another bowl soak sun-dried tomatoes in warm water or red wine to cover for 10 minutes.
13) Drain out liquid.
14) Using a blender or food processor, process sun-dried tomatoes, toasted nuts and garlic till smooth.
15) Mix cheese and basil and process.
16) Keep the motor running and add olive oil enough to form a smooth sauce resembling mayonnaise.
17) Sprinkle salt, lemon juice and red pepper flakes.
18) In a leak proof portable container pack 1 cup of pesto. Store remaining pesto in refrigerator.
19) Take out chilled polenta and cut into squares.
20) In a portable container arrange in single layer and pack along with pesto in a picnic basket.
FINALIZING
21) With mes-quite or other hardwood coals prepare the charcoal fire.
22) When coals are ready, brush polenta with olive oil and place on grill rack.
23) Grill turning once till brown thoroughly frying 2 to 3 minutes on each side.
24) Serve pesto on top alongside the polenta squares.
Chef
