Polenta Bites with Pesto, Goat Cheese and Sun-Dried Tomato
Fried polenta bites topped with pesto, goat cheese and pieces of sun-dried tomato, finished with pine nuts and thyme leaves. Dated 12 August 2017, 2:34 PM.
Ingredients
| 2.5 cups | 600 ml | fresh milk (Elle & Vire) |
| 1 clove | garlic | |
| 1 sprig | rosemary | |
| 1 sprig | thyme | |
| 1 cup | 240 ml | polenta (Molino di Ferro, Italia) |
| 70 g | Parmesan Grana Padano | |
| 50 g | butter (Elle & Vire) | |
| — | black pepper | |
| a pinch | salt | |
| — | extra virgin olive oil (Costa Doro) | |
| — | pesto sauce (Cirio) | |
| — | sun-dried tomatoes (Ponti) | |
| — | goat cheese (Chevreoux) | |
| — | pine nuts | |
| — | fresh thyme, for garnish |
Instructions
- Bring the milk to a boil together with the garlic clove, thyme and rosemary, just enough for them to release their aromas. Then remove them with a spoon and carefully begin pouring in the polenta, stirring constantly over low heat. After a few minutes it will thicken. Add the grated Parmesan and butter and stir until they melt completely and the polenta begins to form a ball and hold onto the spoon.
- Grease a small baking tray with butter and spread the warm polenta into it with your hands. Press it down so you get a thickness of about 0.5 cm. Leave it to cool completely.
- Put a little olive oil in a pan and heat it on the stove. Using a cutter, cut out as many bites of polenta as you can and fry them on both sides in the pan until golden. Drain them on kitchen paper.
- Garnish them with a little pesto sauce, goat cheese and pieces of sun-dried tomato. When serving, sprinkle the bites with pine nuts and thyme leaves.