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Grilled Polenta with Almond Pesto, Dried Tomatoes & Zucchini

This grilled polenta takes a new twist with this light almond pesto. It is definitely a two thumbs up for pesto lovers.

You will need:


For the Almond Pesto

Lamb Brand Blanched Almonds 1/3 cup

Lamb Brand Fine Table Salt, for seasoning 

Lamb Brand Ground Black Pepper, for seasoning

Fresh Basil Leaves 20

Fresh Parsley Leaves 20

Dijon Mustard 1 tsp

Extra Virgin Olive Oil 1/3 cup


For Polenta

Lamb Brand Sun Dried Tomatoes 10, chopped in pieces

Lamb Brand Polenta 1 cup

Lamb Brand Fine Table Salt 1 tsp and for seasoning

Lamb Brand Ground Black Pepper, for seasoning

Lamb Brand Cooking Salt, for seasoning

Thick Cream 12 tsp

Water 4 cups

Zucchini medium size 1, washed but not peeled

All you have to do is:


1. Cook Polenta as per packet instructions. 

2. Line a shallow baking tray with plastic film, spread the polenta to about 3/4 inches thick, cover with film and allow to cool completely. 

3. For the pesto: In a food processor add the basil leaves, the parsley and the salt. Pulse to chop finely. 

4. Add the almonds and pulse until in small pieces. 

5. Add the mustard, 2 pinches of salt and pulse. 

6. Start adding the olive oil in a stream until you have a thick paste. 

7. Season with salt and pepper and put in a glass jar with a tight fitting lid. It will keep in the fridge for 1 month. 

8. Pre-heat the oven grill to very hot with rack in top shelf. Line a baking tray with parchment paper. 

9. Wash the zucchini, cut in half or 3 equal parts and cut in a mandolin in thin slices. 

10. Cut the dry tomatoes in small pieces. 

11. Cut the cold and firm polenta in rectangles and put on the baking tray. 

12. Brush the polenta on both sides with olive oil and grill for 3 minutes on each side or until crispy and brown. 

13. Lower the oven grill to medium hot and lower the rack to 1 slot lower. 

14. Top the grilled polenta with pesto, sprinkle dry tomato, cover with zucchini slices (raw). 

15. Sprinkle with little cooking salt and a dash of freshly ground pepper and add a teaspoon of thick cream on top. 

16. Grill until the zucchini and cream are golden. Serve immediately