Baked Polenta and Garden Pesto

These are the most straightforward but insanely tasty polenta wedges, made either vegetarian or vegan, that happen to be gluten free. I’d recommend using quick cook polenta to speed up the process and make them ahead of time so they can set in the fridge. Once made, they can be stored in the fridge for 3-4 days and baked whenever you like to crisp them up.

Makes 2 portions - Ready in 20 minutes

Polenta:

• 190g quick-cook polenta

• 760ml stock

• 60g butter

• 1 garlic clove, minced

• 70g young goat’s cheese (or vegan cream cheese)

• mixed peppercorns

• salt

Pesto:

• 200ml olive oil

• 2 kale leaves

• 4 sprigs of fresh thyme

• 1tsp of wholegrain mustard

• a pinch of salt

• a glove of garlic

Step 1.

Saute the garlic and seasoning in the butter over a medium heat, then add the polenta before the garlic browns too much. Mix in the stock and goat’s cheese and continue to cook (stirring frequently) for 5 minutes until thick.

Step 2.

Line a baking tray or lunch box with parchment and spoon the polenta into it, smoothing it out. Once it’s cool, pop a lip on and place it in the fridge for 1 hour (up to 3 days).

Step 3.

Preheat the oven to 190c (375f). Tip the polenta block onto a chopping board and cut it into wedges. Line a baking tray with parchment and a drizzle of oil, then place the polenta on it with space between each wedge. Bake for 20-25 minutes (turning half way through).

Step 4.

Whilst it bakes, put all the pesto ingredients into a blender and pulse until coarsely mixed. Tip it into a bowl and serve with the polenta once it’s golden brown, with extra seasoning.

Note: if your polenta doesn’t taste creamy enough, add a pinch more salt.