Red Flint Polenta with Arugula Pesto and Salad

A peppery arugula salad sits atop warm, comforting polenta. An arugula and walnut pesto is stirred right into the polenta, adding a swirl of fresh, herbal flavor.

January 18, 2017

Ingredients

For the pesto:
  • 3 ounces arugula leaves
  • ¼ cup walnut oil
  • ½ cup walnut halves and pieces
  • 1 large clove garlic
  • ½ teaspoon salt
For the polenta:
  • 6 cups water
  • 1½ teaspoons salt
  • 1½ cups Community Grains Red Flint Polenta
  • ½ cup mascarpone
  • 1 cup grated Parmesan cheese
For the salad:
  • 3 ounces arugula leaves
  • 2 teaspoons walnut oil
  • 1 teaspoon Cabernet vinegar
  • Salt and pepper

Preparation

Make the pesto: In a food processor or with a large mortar and pestle, combine all of the pesto ingredients. Process into a rustic pesto. Set aside.

Prepare the polenta: Bring the water to a boil in a heavy-bottomed pot over medium heat. Whisk in the polenta and salt. Bring it up to a boil, then turn the heat down to low.

Simmer the polenta for 30–40 minutes, stirring often, until it is thickened and fully cooked.

Remove the pot from the heat. Stir in the mascarpone and Parmesan cheese.

To serve: Pour the polenta out into a large, shallow serving bowl. Dollop the pesto onto the polenta and swirl it in with a spoon. Toss the arugula with the oil, vinegar, salt and pepper. At the last minute, arrange it on top of the polenta in a big pile and serve family style.

Ingredients

For the pesto:
  • 3 ounces arugula leaves
  • ¼ cup walnut oil
  • ½ cup walnut halves and pieces
  • 1 large clove garlic
  • ½ teaspoon salt
For the polenta:
  • 6 cups water
  • 1½ teaspoons salt
  • 1½ cups Community Grains Red Flint Polenta
  • ½ cup mascarpone
  • 1 cup grated Parmesan cheese
For the salad:
  • 3 ounces arugula leaves
  • 2 teaspoons walnut oil
  • 1 teaspoon Cabernet vinegar
  • Salt and pepper
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