Cheesy Polenta and Red Pepper Pesto

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Canapé Party

Ingredients:

• Roasted Red Pepper Pesto:
  • 1 ½ cups (350 ml) parsley leaves
  • 2 tablespoons (30 ml) oregano leaves
  • 1 garlic clove
  • 2 cups (470 ml) roasted red peppers
  • ¼ cup (60 ml) grated Parmesan
  • 1 small red serrano chili
  • ½ cup (120 ml) olive oil
  • Salt and pepper

• Cheesy Polenta Squares
  • 3 ⅓ cups (790 ml) milk
  • 3 sprigs rosemary
  • ⅔ cup (160 ml) polenta
  • ½ cup (120 ml) butter, divided
  • ¾ cup (180 ml) grated Parmesan, divided
  • Olive oil
  • Salt

Method:

• For the Roasted Red Pepper Pesto:
  • In a food processor, combine the parsley, oregano, garlic, red peppers, Parmesan, chili, and olive oil.
  • Pulse to combine, leaving the texture a little chunky. Season with salt and pepper, and reserve until needed.
• For the Cheesy Polenta Squares:
  • In a saucepan over medium heat, combine the milk and rosemary. Bring to a simmer and cook for 5 minutes.
  • Remove the pan from the heat and allow the rosemary to infuse into the milk for 25 minutes, then discard the sprig.
  • Return the pan of milk to low heat. Sprinkle in the polenta in a slow, steady stream while stirring continuously. Continue to sir vigorously and almost constantly until the grains are less visible and the polenta begins to look smooth, 10-15 minutes.
  • Reduce the heat to very low and continue to stir constantly for 10 minutes more, adding a splash of water if the polenta gets too stiff.
  • Meanwhile, line an 8-inch by 8-inch (20.5×20.5 cm) pan with parchment paper and grease with non-stick spray.
  • Stir in 3 tablespoons (45 ml) of the butter and ½ cup (120 ml) of the Parm to the polenta. Beat in the butter and cheese well, season with salt, and pour the polenta into the prepared pan, smoothing it out into an even layer and pushing into the corners.
  • Allow the polenta to rest at room temperature for 30-35 minutes.
  • Preheat oven to 475 F (245 C). Melt the remaining butter in a small saucepan.
  • Turn the polenta out onto a cutting board and cut into 2-inch (5 cm) squares. Place the squares onto a lightly oiled baking tray. Brush the squares with the melted butter and sprinkle the remaining Parmesan overtop.
  • Bake until golden, 8-10 minutes, flipping the squares halfway through cooking.
  • Allow the squares to cool and firm up for 5-10 minutes before serving alongside the Roasted Red Pepper Pesto.