Layered Polenta

BASIL WALNUT PESTO:
1 LB. PESTO BASE
1 CUP SUNDRIED TOMATOES
1 CUP MONTCHEVRE CRUMBLED CHEVRE
4 CUP ROASTED WALNUTS
1 CUP OLIVE OIL
1/4 CUP LEMON JUICE
1 TSP. SALT

POLENTA:
(ENOUGH FOR TWO 9" SPRING FORM PANS)
IN DOUBLE BOILER:
14 CUPS WATER INSTANT VEGGIE BROTH
1 T. SALT (VEGGIE BROTH IS SALT FREE)
4 CUPS POLENTA

Whisk in polenta when water boils. Cook until a thick mush. Line a 9" spring form pan with parchment paper and layer as follows: Put polenta in the bottom, cover with sun-dried tomatoes. Follow with crumbled chevre. Continue with a layer of pesto swirled on evenly and finish with another layer of polenta. Garnish with walnuts and fresh basil.

—Ginger Parenteau

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