Bresc BV

Polenta Cheese Cakes with Pesto Genovese

Ingredients

10
  • 500 g instant polenta
  • 2 liters vegetable stock

  • 120 g Parmesan cheese

  • Butter for greasing

  • 150 g Bresc Pesto Genovese






Preparation method

Cook the polenta in vegetable stock until firm. Stir in the Parmesan. Pour into a mold and let set. Serve with pesto.

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