Polenta Cake
with Walnut Sage Pesto
Polenta Cake with Walnut Sage Pesto
Recipe by Derick Kuntz
Course: SidesDifficulty: Easy
Servings
8-10
servingsPrep time
20
minutesCooking time
45
minutesChef recommends his polenta cake with walnut-sage pesto paired with B Cellars Chardonnay. The richness of the polenta and acidity in the walnut sage pesto mirror the balance in our Chardonnay, making for a perfect pairing.
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Ingredients
- Polenta Cakes
3 cups 3 water
1 cup 1 polenta
1 Tbsp 1 ground mustard seed
1 Tbsp 1 ground fennel seed
2 tsp 2 salt
1/2 cup 1/2 mascarpone
1/4 cup 1/4 parmesan
- Walnut-Sage Pesto
1 3/4 cup 1 3/4 walnuts, toasted
1/4 cup 1/4 sage leaves, packed
1 clove 1 garlic, minced
1 1 orange, zested
1/2 tsp 1/2 salt
1 Tbsp 1 sherry vinaigrette
1 cup 1 olive oil
- Additional Ingredients
Pecorino cheese
Fried sage leaves
Directions
- Polenta Cakes
- Boil water
- Pour polenta into boiling liquid gradually
- Stir to break up any lumps
- Bring to a low simmer, cover and cook 25-35 minutes
- Add spices and cheese, stir until melted
- Pour into an 8x9 baking pan
- Once cooled, pop out of pan and slice into 8-10 portions
- Lightly dust with flour
- In a nonstick pan on medium heat, brown on both sides
- Walnut-Sage Pesto
- Place walnuts, sage, garlic, orange zest, salt, and vinegar in a food processor
- Slowly add oil until well blended
- Assembly
- Drizzle healthy portion of pesto on plate
- Add 1 portion of polenta cake
- Top with shaved pecorino
- Garnish with fried sage leaf
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