Polenta with Roasted Red Pepper Pesto

This is a fabulous recipe for gluten intolerant children. The adults love it served at a braai.

YOU WILL NEED

Equipment

  • Pastry Brush
  • 2 Baking Trays
  • Medium Saucepan
  • Measuring Cups
  • Measuring Spoons
  • Wire Whisk
  • Spatula
  • Cookie Cutter
  • Grater
  • Oven Gloves

Ingredients

  • a little olive oil to brush the swissroll pan
  • 4 cups (1 litre) water
  • 2 T (30 ml) Ina Paarman’s Chicken Stock Powder
  • 1 cup (250 ml) coarse yellow polenta or White Star Quick maize meal
  • 2 T (30 ml) butter
  • ¼ cup (60 ml) grated cheese

Topping

  • 1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto or Sun-dried Tomato Pesto
  • grated hard Italian cheese
Method

Bring the water to the boil and add the Chicken Stock Powder. Add the polenta in a thin stream to the stock while whisking with a wire whisk. Cook slowly with the lid on for 10 minutes stirring occasionally. Stir in the butter  and the cheese. Carefully pour the polenta mixture into the oiled baking tray 32 cm x 23 cm x 2 cm deep. Spread out the polenta in an even layer and allow to cool and set in the fridge. When the polenta is cold and set, adjust the oven rack to the middle position. Preheat oven to 180°C. Cut rounds using a cookie cutter or glass – dip the edge of the glass in water to stop the polenta from sticking to it. Start cutting the rounds along one edge of the polenta to make sure that you can cut out as many as possible. Arrange the polenta rounds on an oiled pan. Spread Pesto over each round and sprinkle with cheese. Bake for 20 – 25 minutes until golden brown.  Grate a little more cheese over the top. Serve with steamed green vegetables or a salad. Delicious cold in a school lunch box the next day.

 

Ina's Tip

These treats can be pre-prepared and refrigerated. Reheat in the microwave.