Minty Pesto + Beet Polenta Stacks

This is such a wicked treat to have in the fridge for emergency snacks or to take along to parties.

https://www.cutoutandkeep.net/projects/minty-pesto-plus-beet-polenta-stacks • Posted by Margaux M.

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. :)

You will need

Pesto
1 x massive handful Spinach washed and dried 1 x handful basil Leaves washed and dried 10 Mint Leaves washed and dried 3 tbsp Lemon juice ½ tbsp Tahini 1 tsp ground Paprika ¼ cup Sunflower Seeds
Polenta base
1 cup dry Polenta 3 cup Boiling Water 1 x Vegetable Stock cube 1 x Grated Carrot 1 x Grated Beetroot 1 tsp Chili Flakes 1 tsp Jam 1 tsp Onion powder 1 tsp Curry Powder 1 tbsp Red wine Vinegar
Roasted cherry tomatoes
1 tsp Blackstrap Molasses 1 cup Cherry Tomato 1 tbsp Red wine Vinegar 1 tsp Mixed Herbs

Project Budget

Time

Difficulty

Description

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. :)

Instructions

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.

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

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.

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.

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

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!

7. Leave the polenta in the fridge for 30 minutes.

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.

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!)

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.

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

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