Ligurian Polenta with Pesto

Ingredients

In the original Caribbean dish, Funche, cornmeal is cooked with water or milk to create a porridge-like consistency. In this adapted Ligurian recipe, the cornmeal is transformed into polenta, which has a thicker and creamier texture. Additionally, the traditional Caribbean flavors are replaced with the vibrant and aromatic flavors of Ligurian pesto, giving the dish a distinct Italian twist. We alse have the original recipe for Funche, so you can check it out.

• 1 cup (240ml) cornmeal 1 cup (240ml) cornmeal
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) Ligurian pesto (recipe below) 1/2 cup (120ml) Ligurian pesto (recipe below)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth and water to a boil.
2. 2.
   Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and continue cooking the polenta, stirring frequently, for about 30 minutes or until it reaches a creamy consistency.
4. 4.
   Stir in the Ligurian pesto and season with salt to taste.
5. 5.
   Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Remove from heat and let the polenta rest for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for a smoother texture in the polenta.
• Vegetable broth — Opt for a low-sodium vegetable broth to control the saltiness of the dish.
• Ligurian pesto — If you can't find Ligurian pesto, you can substitute it with traditional basil pesto.

Tips & Tricks

• To enhance the flavor of the polenta, you can add a splash of extra virgin olive oil before serving.
• For a creamier texture, stir in a knob of butter or a drizzle of heavy cream at the end of cooking.
• Experiment with different variations of pesto, such as adding sun-dried tomatoes or roasted red peppers, to create your own unique twist on the dish.
• Leftover polenta can be refrigerated and sliced into squares or rounds, then pan-fried until crispy for a delicious side dish or snack.
• Serve the polenta with a sprinkle of grated Parmesan cheese for an extra touch of indulgence.

Serving advice

Serve the Pesto-infused Ligurian Polenta as a main course accompanied by a fresh green salad or roasted vegetables. Alternatively, it can be served as a side dish alongside grilled fish or roasted chicken.

Presentation advice

For an elegant presentation, spoon the polenta onto individual plates and create a well in the center. Fill the well with additional pesto and garnish with a sprig of fresh basil. Drizzle a little extra virgin olive oil around the plate for a finishing touch.