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This is such a wicked treat to have in the fridge for emergency snacks or to take along to parties.
You can easily leave out the carrot + beetroot and have a normal golden polenta base - it's up to you and what's in stock in your fridge! These are meant to clear out the house of random odds and ends in a delicious way. :)

Posted by Margaux M. Published See Margaux M.'s 7 projects »
  • Step 1

    In a food processor, blend your spinach and mint leaves as fine as possible before adding the rest of the ingredients and blending til combined and the nuts are broken down.

  • Step 2

    Line a loaf pan (mine’s approx 25 x 10) with sprayed baking paper with overhanging flaps.

  • Step 3

    Boil the water on a pot on the stove with the stock cube, then add your polenta and cook according to instructions. I usually cook mine for 5 or so minutes, stirring continuously over medium heat, then leaving it for 3-4 minutes on low heat. Stir in your herbs in these last minutes.

  • Step 4

    Meanwhile, in a non-stick pan or pot, add your grated carrots, beetroot, curry, red wine vinegar, onion flakes + jam and fry til softened and until the liquid is gone/4 or so minutes.

  • Step 5

    Transfer your fried and grated goods to the polenta and stir well to combine.

  • Step 6

    Preheat your oven to 180C/350F.
    Spoon the polenta into the loaf pan and spread it out evenly – this may prove to be troublesome, but don’t worry too much about little ripples – this will be covered by the pesto!

  • Step 7

    Leave the polenta in the fridge for 30 minutes.

  • Step 8

    Once you’ve put your polenta in the fridge, slice your cherry tomatoes lengthwise and toss it together with the blackstrap, herbs and red wine vinegar.

  • Step 9

    Place face-down on a lined baking tray and bake for 20 minutes until the tops get wrinkly and delicious (there’s no other description for it!)

  • Step 10

    Remove the polenta and slice into 12-16 pieces. I cut mine into 12 but for more delicate treats you can be more sparing with the portions.

  • Step 11

    Bake for 20 minutes, then spread the pesto on top as well as a cherry tomato half and bake for another 15 minutes.

  • Step 12

    Optional: you can also just not bake the polenta and smear the pesto on once the polenta blocks have been chilled.

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