CRISP POLENTA ROUNDS WITH PESTO AND PINE NUTS RECIPE

Crisp Polenta Rounds with Pesto and Pine Nuts Recipe image

Provided by GadgetGirl

Number Of Ingredients 10

Polenta
2 2/3 cups whole milk
1 fresh rosemary sprig
1 fresh thyme sprig
1 garlic clove, peeled
1 cup yellow cornmeal
Pesto
½ cup (packed) fresh basil leaves ½ cup pine nuts, toasted, divided
2 TBLS. Freshly grated parmesan cheese
½ cup extra-virgin olive oil plus more for frying

Steps:

For Polenta: Lightly oil a 13x9-inch baking pan. Bring first 4 ingredients to simmer in heavy large saucepan over medium heat; simmer 5 minutes. Using slotted spoon, remove herbs and garlic. Whisk in cornmeal in slow steady stream; return to boil. Reduce heat to low. Simmer until polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to ½-inch-thick layer (polenta will not fill pan). Cool completely. Do Ahead. Can be made 2 days ahead. Cover and chill. For Pesto: Blanch basil in small saucepan of boiling salted water 5 seconds. Drain, rinse, and squeeze dry. Place basil in mini processor. Add ¼ cup pine nuts and cheese. Blend to coarse puree. With machine running, add ½ cup oil. Blend until pesto is almost smooth. Season with salt and pepper. Do Ahead. Can be made 1 day ahead. Cover and chill. Using 1 1/2- inch round or scalloped cutter cut out 24 polenta rounds. Pour enough oil into heavy large nonstick skillet to coast bottom; heat over medium high heat. Sauté polenta rounds until beginning to brown, about 1 minute per side; transfer to small baking sheet. Do Ahead. Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375 degree oven 5 minutes before serving. Arrange polenta rounds on platter. Top with pesto; sprinkle with pine nuts