Polenta interpretations: pesto + chevre

October 22, 2009

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Ah, polenta…  Transforming water and yellow dust into bowlfuls of pure joy in less than 15 minutes is nothing short of magic.

Today, because it’s raw out and I need all the comfort I can get, we will go with a slightly decadent version:

  • 1 cup of polenta (the coarsely ground kind; the finely ground version will turn into caulk if prepared like this)
  • 4 cups of water
  • 1 tablespoon of pesto
  • 1 walnut-size piece of chevre
  1. Bring water to a boil.
  2. Stir in the polenta.
  3. Turn the heat down to low and let it simmer for 2 minutes.
  4. Turn the heat off and let your polenta rest, covered, for 10 minutes.
  5. Stir in the pesto and cheese.

Eat it alone!  Or perhaps you’d rather try it with a poached egg and some vegetables?  Or with salmon?  (This last one will really impress that snooty friend, I promise.)

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One Response to “Polenta interpretations: pesto + chevre”


  1. This is very healty recipe.


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