Polenta Napoleon With Mixed Herb Pesto Recipes

CAPONATA AND HERB POLENTA

Steps:

• Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
• Stir in olives, capers, and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.
• Polenta: Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper.
• Spread polenta out over a serving platter. Make a shallow well from the center out and fill with half of the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables. Refrigerate the remaining caponata for a later use.
• If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping.

MIXED HERB PESTO

Steps:

• Put the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.

PISTACHIO MIXED HERB PESTO

Steps:

• Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
• Serve over pasta or use as topping for bruschetta.