Nutrition Facts
4 servings
4
Recipe for warm goat cheese on polenta with pesto
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A recipe proposed by a brand.
Ingredients
125 Polenta
625 Semi-skimmed milk
1 Basil
1 Pine nut
½ Goat cheese log
1 clove Garlic
Olive oil
Salt
Pepper
Directions
1
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).
2
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.
3
Cut into quarters, drizzle with olive oil, season with pepper, and bake for 5 to 7 minutes.
4
To finish, place the 4 triangles of polenta on a plate, add pesto on each, and finally, add the goat cheese.
Ingredients
Ingredients
125 Polenta
625 Semi-skimmed milk
1 Basil
1 Pine nut
½ Goat cheese log
1 clove Garlic
Olive oil
Salt
Pepper
Directions
Directions
1
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).
2
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.
3
Cut into quarters, drizzle with olive oil, season with pepper, and bake for 5 to 7 minutes.
4
To finish, place the 4 triangles of polenta on a plate, add pesto on each, and finally, add the goat cheese.
Notes
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Nath zen
I loved it; for my part, I added grilled smoked bacon and diced cherry tomatoes, served as a starter. It was amazing, and my guests appreciated it. -
MelleChach
To make again. Great as a starter served with a salad. -
Tounkara
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