Two Pesto Polenta Torta

Serves 8

Sun-dried Tomato Pesto
2 tsp. chopped garlic
1-1/2 Tbap olive oil (from tomatoes if using oil pack)
1/2 cup sun-dried tomatoes (if starting with dry tomatoes soak in qarm water 10 minutes to soften)
3 Tbsp chopped parsley
2 Tbsp toasted pine nuts

Process until finely chopped but not a smooth puree. Refrigerate until ready to use.

Makes 1/2 cup

Mint Pesto
1-1/2 cups loosely packed fresh mint leaves
6 Tbsp loosely packed parsley leaves
1 Tbsp toasted pine nuts
3/4 tsp chopped garlic
1/4 tsp salt
1/4 cup olive oil (not extra virgin)

Combine and process until a fairly smooth puree. Transfer to a bowl. Stir in 4-1/2 tsp soft butter.

Place a piece of plastic directly on top of the pesto and refrigerate until ready to use.

Polenta
4-1/2 cups water
1 cup polenta
1/4 cup butter
1 tsp salt
1/2 cup freshly grated Parmesan cheese
1/8 tsp white or black pepper

Mix cold water, salt and polenta in a large heavy saucepan and bring to a boil. Stir constantly until the polenta starts to thicken. Reduce the heat to the lowest level and cook, stirring often for 40 minutes.

Remove from the heat and beat in the cheese, butter and pepper.

Spread 1/3 of the polenta in a pan to a depth of 1/3″ and spread with 1/4 – 1/3 cup of the sun-dried pesto. Pour another 1/3 of the polenta over that layer and cover with the mint peso. Top with the remaining polenta. Refrigerate until cool and set.

Heat in a 350 degree oven 15-20 minutes until heated through. The top should be lightly browned.

NOTE: Pesto will hold in the refrigerator for a week if tightly covered.