How to Make a Polenta, Pesto and Red Pepper Terrine

Polenta, pesto and red pepper terrines are a simple to prepare dish, commonly found on home kitchen tables and at parties where food is served buffet style in the Adriatic regions of Italy. Polenta, pesto and red pepper terrines make an excellent lunch, especially when served with a crisp green salad and sliced smoked sausage. These sandwich-like terrines also make a simple, satisfying dinner when paired with roasted red potatoes in rosemary butter and a glass of fruity, crisp white wine.

Things You'll Need

• 4 large red bell peppers, roasted and coarsely chopped
• 4 ounces fresh goat cheese, crumbled
• 20 fresh basil leaves, chopped
• 2 tablespoon basil pesto
• 1/4 cup olive oil
• 6 cups water
• 2 teaspoons sea salt
• 2 cups instant polenta

Instructions

1. Put the roasted bell peppers, goat cheese, basil and pesto into four separate bowls. Brush with olive oil the bottom and sides of a 9-inch square baking dish.

2. Bring water to a boil in a large saucepan. Add the salt and polenta while stirring constantly to prevent clumping. Stir for five or six minutes and remove from heat.

3. Pour half of the polenta in the prepared baking dish and smooth it out. Spread the pesto on the surface and sprinkle evenly with the peppers, goat cheese and basil leaves. Spoon the other half of the polenta over the top. Cover with plastic wrap and set aside to cool.

4. Preheat the broiler and cut the polenta in six even pieces. Place them on a baking sheet and brush lightly with olive oil. Place in the broiler for four to six minutes, turning once.

5. Remove from the heat and let rest for two to three minutes. Transfer to individual serving plates and serve immediately.

Resources

• All Recipes - Italian Recipes
• Anna Mari Volpi - Italian Recipes