Ingredients
- 500 g instant polenta
2 liters vegetable stock
120 g Parmesan cheese
Butter for greasing
150 g Bresc Pesto Genovese
Used bresc products
Ingredients
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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