For those of you familiar with polenta, you already know the creamy and tender hot cornmeal dish. If you have not had polenta, you will marvel at the taste sensation of less grainy grits consistency combined with the smooth farina like texture. Polenta is a very versatile blank slate of taste options.
Cooking polenta is very straightforward. It can be made like a porridge type dish or baked into rounds that can be topped with savory cheese. https://www.delallo.com/blog/polenta-from-peasant-to-present/#
Crispy Polenta Medallions:
2 to 3 tablespoons as needed
Blue cheese or gorgonzola (about an ounce)
optional:Marina sauce ( 1/4 cup)
Ccok polenta according to directions on package.
Place on a greased cookie sheet about 1/3 thick and cover with plastic wrap.
Allow it to harden overnight in the refrigerator.
Use cookie cutters to cut polenta into rounds.
Heat oil on skillet and cook until browned.
Drain on paper towels.
Add a dollop of cheese.
Enjoy with as little toppings as you like or as much as you like.
The following recipe is a unique twist that combines the nutty flavors of pesto and the saucy taste of marina combined with the creamy taste of polenta. Get ready to ooh and ahh your guests with this dish.
Pesto Polenta Lasagna Recipe:
package of polenta
1/2 jar marinara sauce
1/4 cup pesto
1/4 cup pine nuts. (unsalted sunflower seeds can be substituted for the pine nuts)
1 cup shredded mozzerella cheese
1. preheat oven to 375.
2.oil a baking dish. 11x7x2 works well for this
3.spread polenta onto the bottom of the dish.
4.Add pesto, spread thinly
5. Add sauce on top of that.
6. Layer polenta next and add sauce on that.
7. Bake for 25 minutes without a cover.
8.use the broiler and add cheese and pine nuts or sunflower seeds
9. Broil so that cheese is melted and nuts or seeds are toasted.
Voila! This is now ready to eat.