BAKED POLENTA WITH SHRIMP AND SAGE PESTO

BAKED POLENTA WITH SHRIMP AND SAGE PESTO image

Yield 4 people

Number Of Ingredients 17

Sage Pesto
3/4 cup lightly packed fresh sage leaves (from 2 large bunches)
3/4 cup pine nuts (about 4 ounces)
1/4 cup (packed) fresh Italian parsley leaves
1 garlic clove
3/4 cup plus 3 tablespoons olive oil
6 tablespoons (3 ounces) freshly grated Parmesan cheese
Extra virgin olive oil
2 medium pattipan squash (more if they're minis), halved lengthwise, laid on the flat sides and sliced 1/8-1/4" thick
2 medium zucchini, sliced 1/8-1/4" thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tube Trader Joe's cooked polenta, sliced 1/4" thick (you could use more for a heartier dish)
A couple of handfuls of cooked shelled shrimp
c. 1/2-3/4 cup marinara sauce (mine came from a jar and included mushrooms)
1/2 a recipe of Sage Pesto (below)
c. 5 ounces fresh mozzarella, grated

Steps:

For the pesto: Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. [EM: I processed the cheese first, then added the rest.] With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. (Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.) Read More http://www.epicurious.com/recipes/food/views/Grilled-Chicken-Sandwiches-with-Sage-Pesto-and-Apples-108306#ixzz2T81vECme For the polenta: Preheat the oven to 350 degrees. Heat some olive oil in a large saute pan over medium high heat, add the squash, and sauté, stirring, until just tender. Season with the salt and pepper. Oil a 13x9" baking pan. Arrange the polenta slices evenly over the bottom of the pan. Top with half the squash. Scatter the shrimp over the squash, then top with the remaining squash. Spoon the marinara sauce over, then the pesto. Top with the mozzarella. Bake until bubbly and starting to brown, about 20 minutes.