Alberto`s Rolled Polenta with Parsley Pesto
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- ml 1,200 broth, strong
- 200 g semolina (polenta semolina)
- 3 bunches parsley
- 200 g walnuts
- 100 g parmesan, rated
- 2 cloves garlic
- 50 ml olive oil
- salt and pepper
- possibly parmesan
Print Recipe
Pin Recipe Instructions
- Finely puree all ingredients with a food processor. Let rest at room temperature.
- Bring the stock to the boil, gradually add the polenta and cook for about 20-30 minutes, stirring constantly. The polenta mass should still be very thick.
- Spread the polenta mixture well on a greased oven tray, let it get lukewarm, spread the pesto mixture evenly over it.
- Roll up the polenta plate slightly from one side. Lift the tray from the same side so that the plate can roll up almost by itself and twist onto a plate.
- Let it set in the refrigerator for about an hour.
- Cut the polenta into slices, place on edge in a baking dish and open up
- Bake for about 200 degrees for 20 minutes. possibly sprinkle some parmesan on top.
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