by Jennifer Burns, Dan’s Market
- 2 teaspoons olive oil
- 1/2 cup milk
- 1 egg
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon paprika
- 1 pound prepared polenta, cut into 1/2” round pieces
- 1/3 cup pine nuts (on any nut)
- 1 large bunch basil leaves
- 1/3 cup parmesan cheese
- 2 garlic cloves
- 3/4 cup olive oil
- 2 tomatoes cut into 1/2” slices
- 6-8 large basil leaves, torn
- Salt and Pepper, to taste
Heat the oil in a frying pan over medium heat. Whisk the milk and egg in a bowl. Mix the flour, baking powder, baking soda, paprika, salt and pepper on a plate. Coat the polenta slices in the flour mixture; shake off any excess. Dunk in the egg and milk mixture. Coat thoroughly with the flour mixture. Place in the pan. Cook on each side for 3-4 minutes or until golden brown. Place on a paper towel to soak up any excess oil.
For the pesto, in a small frying pan, toast the pine nuts over low heat for 4-5 minutes or until they turn a golden brown color; let cool. In a blender or food processor, add toasted pine nuts, parsley, cheese, garlic, salt and pepper. While mixing, slowly drizzle in the olive oil.
To plate, layer the polenta cakes with a tomato slice. Add a pinch of salt and pepper on the tomato. Drizzle some of the pesto over the top. Garnish with pieces of the basil. Serve immediately.