Polenta Cake

with Walnut Sage Pesto

Polenta Cake with Walnut Sage Pesto

Recipe by Derick Kuntz

0.0 from 0 votes

Course: SidesDifficulty: Easy

Servings

8-10

servings

Prep time

minutes

Cooking time

minutes

Chef 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

US Metric

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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Pairing Suggestions

Chef 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 mirrors the balance in our Chardonnay making for a perfect pairing.