Savory Tomato Pesto Polenta, Tuscan Vegetable Saute


Veggies veggies everywhere!

Yum.

Basil Pesto

“Savory Tomato Pesto Polenta” is actually a polenta cake/terrine composed of three layers of polenta and two of pesto.   The basil pesto I’ll admit I didn’t actually make according to the book because I forgot to look at it while I was making it.  I can’t remember ever using a cookbook to make basil pesto, and can pretty much do it in my sleep.

The sun-dried tomato pesto, I did use the recipe for, and it turned out really yummy.

The polenta was delicious, but there was way too little of it.  I used the concentrated stock created from my slow-cooker chicken Monday night (low heat for about 8 hours with leeks, carrots, and LOTS of garlic, no added liquid), rounded out with water, and it was YUMMY.  The recipe didn’t say to add butter and parmesan at the end, but that’s what I’ve always done with polenta, so I did.  But next time I make this (and there will be a next time  – it was pretty darn tasty) I’ll double or triple the polenta recipe.

There was supposed to be enough to make 3 layers in a springform cake pan.  I looked at what I had, determined there was no way this would make it to 3 layers, and decided to layer it in a glass bowl instead.  It’s not like I needed to unmold it for company or anything.

Pesto Polenta Terrine in fridge

Tuscan Vegetable Saute.

This could not have been easier or tastier, and made me feel horribly guilty for neglecting to serve vegetables on far too many occasions in my life.  It’s basically an Italian stir-fry, without the frying.  Here are the mise en place, en place:

Mise en place

Here are the veggies in the skillet:

Veggie Saute

And here’s the finished plate:

Finished Plate

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