Polenta Napoleon with Mixed Herb Pesto

Name: Polenta Napoleon with Mixed Herb Pesto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 794 grams whole Italian tomatoes; 1 teaspoons chili flakes; 473 milliliters cornmeal; 118 milliliters fresh basil leaves; 2 teaspoons chopped fresh basil leaves; 59 milliliters fresh cilantro leaves; 59 milliliters fresh mint leaves; 1 teaspoon minced garlic; 2 cloves garlic, minced; 237 milliliters heavy cream; 1 teaspoons kosher salt; 1 Tbsp kosher salt; 1 teaspoon kosher salt; 2 teaspoons kosher salt; 2 teaspoons chopped fresh marjoram leaves; 473 milliliters milk; 59 milliliters olive oil; 1 Tbsp olive oil; 2 Tbsps olive oil; 2 Tbsps extra-virgin olive oil; 237 milliliters minced onion; 59 milliliters grated Parmesan; 6 Tbsps grated Parmesan; 1 Tbsp minced shallots; 2 teaspoons sugar; 2 Tbsps tomato paste; 237 milliliters water; 2 zucchini; 1 teaspoons sambal

You can never have too many main course recipes, so give Polenta Napoleon with Mixed Herb Pesto a try. One serving contains 767 calories, 16g of protein, and 53g of fat. This recipe serves 6. A mixture of shallots, basil leaves, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Special equipment: food processor or food mill an 8-inch springform pan

Equipment you will use

Food Processor

Springform Pan

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

For the polenta: In a large saucepan combine the milk, heavy cream, water, olive oil, and kosher salt and bring to a boil over high heat. Reduce the heat to medium low and slowly pour in the cornmeal, whisking constantly until it thickens, about 5 minutes.

Ingredients you will need

Heavy Cream

Kosher Salt

Olive Oil

Polenta

Water

Milk

Equipment you will use

Whisk

Sauce Pan

Cover a baking sheet with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Pour the polenta onto the plastic covered baking sheet and spread to an even 1/4-inch thickness.

Ingredients you will need

Polenta

Spread

Equipment you will use

Baking Sheet

Let cool at least 15 minutes.

For the pesto: Puree the basil, mint, cilantro, shallots, and garlic.

Ingredients you will need

Cilantro

Shallot

Garlic

Basil

Pesto

Mint

Add the olive oil in a slow, steady stream, while the food processor is running. Stir in the Parmesan, kosher salt, and sambal.

Ingredients you will need

Kosher Salt

Olive Oil

Parmesan

Equipment you will use

Food Processor

Cut the zucchini lengthwise into 1/4-inch thick slices.

Ingredients you will need

Zucchini

Heat the olive oil in a large skillet over high heat and saute the zucchini slices until lightly golden. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Zucchini

Equipment you will use

Frying Pan

Oil an 8-inch round spring form pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Spread 2 tablespoons of tomato sauce on the bottom of the pan.

Ingredients you will need

Tomato Sauce

Spread

Equipment you will use

Frying Pan

Cut the polenta into 3 (7 3/4-inch) rounds.

Ingredients you will need

Polenta

Brush the tops with the

Mixed Herb Pesto.

Ingredients you will need

Pesto

Place 1 disk in the bottom of the spring form pan.

Equipment you will use

Frying Pan

Drizzle with 1/4 cup of tomato sauce and arrange half the zucchini on top.

Ingredients you will need

Tomato Sauce

Zucchini

Sprinkle with 2 tablespoons of Parmesan. Cover with the second round of polenta, 1/4 cup tomato sauce, the rest of the zucchini, and 2 tablespoons of Parmesan. Top with the last polenta round, the remaining tomato sauce, and Parmesan.

Ingredients you will need

Tomato Sauce

Parmesan

Zucchini

Polenta

Bake for 20 minutes.

Equipment you will use

Oven

Remove from the spring form pan, cut into wedges and serve.

Equipment you will use

Frying Pan

In a large pot heat the olive oil over medium heat. Cook the onion, garlic, and chili flakes in the oil until softened but not browned, about 5 minutes.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Add the tomatoes (juice and all), tomato paste, and sugar. Reduce the heat to medium low and simmer until the sauce has thickened, about 20 minutes. Cool the tomato sauce for 10 minutes.

Ingredients you will need

Tomato Paste

Tomato Sauce

Tomato

Juice

Sauce

Sugar

Puree the sauce in a food processor or food mill. Stir in the extra-virgin olive oil, marjoram, basil, and kosher salt. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Ingredients you will need

Extra Virgin Olive Oil

Kosher Salt

Marjoram