Polenta with pesto rosso and tomatoe
★
★
★
★
☆
101 rates
Preparation : 10 min
Cooking : 5 min
Total time : 15 min Rest : 0 min
6 people
250 g polenta
850 ml water
1 tbsp rock salt
4 tbsp pesto
100 g grated parmesan
150 ml of crème fraîche
4 cherry tomato
30 g grated parmesan
Associated products
Tips
Turn your leftover polenta into French Fries, find the recipe on our app.
RECIPE STEPS
1
Pour 850 ml of hot water into the metal bowl then carefully add the polenta.
Run the program.
Adjust the cooking time to the directions on the polenta package.
- 250 g polenta
- 1 tbsp rock salt
- 850 ml water
Expert
05:00 / 3 / 100°C
2
Add the crème fraîche and the parmesan.
Run the program.
- 100 g grated parmesan
- 150 ml of crème fraîche
Expert
00:10 / 4 / __°C
3
Serve immediately so that polenta remains creamy.
4
Add a tablespoon of pesto rosso to each plate together with sundried cherry tomatoes.
Sprinkle with freshly grated Parmesan cheese
- 30 g grated parmesan
- 4 cherry tomato
- 4 tbsp pesto
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
I want to know if this recipe is for instant polenta or traditional please.