Mushroom Free Basil Pesto Polenta Bites
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- ¾ tsp salt
- ¾ cup coarse-ground polenta (not instant)
- 2 tbsp unsalted butter
- ¼ cup parmesan cheese, finely grated, plus more for serving
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup walnut halves
- 3 tbsp parmesan cheese, finely grated
- 3 tbsp garlic-infused olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For pan-frying
- 1 tbsp olive oil, for pan-frying
For serving
- parmesan cheese, shaved, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Lightly oil an 8×8-inch baking dish. Bring 3 cups of water and 3/4 tsp salt to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and pour in the polenta in a slow, steady stream, whisking constantly to prevent lumps.
- 2
Switch to a wooden spoon or heatproof spatula and cook the polenta, stirring frequently, until it pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15–18 minutes. Remove from the heat and stir in the butter and 1/4 cup grated Parmesan until fully melted and combined.
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