Recipe for warm goat cheese on polenta with pesto

Cook the polenta with semi-skimmed milk according to the preparation instructions on the package. On a smooth work surface, spread 5 mm of polenta and let it cool for 30 minutes. Preheat the oven to 425°F (220°C).

Blend together 5 to 6 tablespoons of olive oil, the pine nuts, basil, and garlic, and set aside. When the polenta is warm, cut it into triangles and sauté them in a pan with 3 tablespoons of olive oil until golden brown on both sides. Season with salt and pepper and keep warm.

Cut into quarters, drizzle with olive oil, season with pepper, and bake for 5 to 7 minutes.

To finish, place the 4 triangles of polenta on a plate, add pesto on each, and finally, add the goat cheese.