Ingredients

The following ingredients have 6 Servings
  • 20 leaves of fresh basil
  • 20 fresh parsley leaves
  • 1/3 cup blanched raw almonds
  • 1 teaspoon Dijon mustard
  • 1/3 cup Extra Virgin Olive Oil (more or less)
  • coarse salt
  • freshly ground pepper
  • 1 cup cornmeal or instant polenta
  • 4 cups water
  • 1 teaspoon salt
  • 1 medium Zucchini, washed but not peeled
  • 10 sun dried tomatoes, chopped in pieces
  • 12 teaspoons thick cream
  • Maldon Salt
  • freshly ground pepper

Instruction

  • In a heavy pan bring water and salt to a boil. Pour the cornmeal in a steady stream and whisk. Lower heat to low and cook the polenta so that it barely boils, whisking constantly. When it starts to thicken, use a wooden spoon and continue cooking for 45 minutes, stirring every 5 minutes until the polenta creates a crust in the pan and pulls away from the sides. If using pre-cooked polenta follow the instructions in the package.
  • Line a shallow baking tray with plastic film, spread the polenta to about 3/4 inches thick, cover with film and allow to cool completely.
  • For the pesto: In a food processor add the basil leaves shredded small, the parsley and the salt. Pulse to chop finely. Add the almonds and pulse until in small pieces. Add the mustard, 2 pinches of salt and pulse. Start adding the olive oil in astream until you have a thick paste. Depending on how bif the basil leaves are and how you process, the olive oil may vary from 1/3 cup to a little more. Season with salt and pepper and put in a glass jar with a tight fitting lid. It will keep in the fridge for 1 month.
  • Pre-heat the oven grill to very hot with rack in top shelf. Line a baking tray with parchment paper.
  • Wash the zucchini, cut in half or 3 equal parts and cut in a mandolin in thin slices.
  • Cut the dry tomatoes in small pieces.
  • Cut the cold and firm polenta in rectangles and put on the baking tray. Brush the polenta on both sides with olive oil and grill for 3 minutes on each side or until crispy and brown.
  • Lower the oven grill to medium hot and lower the rack to 1 slot lower.
  • Top the grilled polenta with pesto, sprinkle dry tomato, cover with zucchini slices (raw). Sprinkle with Maldon salt and a dash of freshly ground pepper and add a teaspoon of thick cream on top.
  • Grill until the zucchini and cream are golden. Serve immediately.