Polenta is made from boiling corn meal into a porridge like consistency. With Italian origins this delicious savory dish is versatile as it can be baked, grilled or fried. You might have noticed polenta chips on many restaurant menus in recent times.
Personally I love polenta and would be happy to eat it simply boiled, with a side of rustic veggies or ratatouille, much like I enjoyed it in the mountains of Northern Italy. If you are looking for a very simple dish to add wow factor to your next entertaining opportunity then this tart might be for you…
Use any grilled or roasted veggies of your choice for toppings. Follow my simple instructions for making your own roasted pepper here. And use your favourite pesto, either shop bought or a home made blend, like my delicious and nutritious Kale Pest… recipe here.
- 1 cup corn meal
- 1.5 litre of hot vegetable stock
- 2 cloves garlic
- 1/3 cup nutritional yeast (or parmesan cheese)
- 2 teaspoons herbs de provence
- himalayan pink salt and fresh cracked black pepper
- 1 teaspoon olive oil
- 3 tablespoons pesto
- roast or grilled veggies
- Add half the hot stock to a large pot and add the corn meal.
- Using a whisk combine well over a low-medium heat.
- Crush the garlic and add along with the nutritional yeast, herbs and salt and pepper.
- Continue to whisk or 20-30 minutes, over a low-medium heat, adding the remaining stock gradually.
- The finished texture should be smooth with the consistency of thick porridge.
- Poor the polenta into a well oiled shallow pie/tart dish and smooth out using a spatular.
- Cover and allow to chill in the fridge.
- Once cool and firm, spread with 3 tablespoons of pesto and top with roasted or grilled veggies.