CRISP POLENTA ROUNDS WITH PESTO AND PINE NUTS
Steps:
- FOR POLENTA: Lightly oil 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; chill. Using 1½-inch round or scalloped cutter, cut out 24 polenta rounds. Pour enough oil into heavy large nonstick skillet to coat 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°F oven 5 minutes before serving. Arrange polenta rounds on platter. Top with pesto; sprinkle with pine nuts.
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