Polenta with Ricotta and Pesto Salmon

Skill Level
Medium
Makes
20 polenta circuit (about 10 servings)

We broke Christina Tobia of Tobia Bakes in Brooklyn to actualize a bowl for our DamNation blur accident at Patagonia’s Bowery store. And she delivered big, with this admirable Italian-influenced polenta recipe.

 

Ingredients

  • 1 (6 oz.) pack Patagonia Accoutrement Auto Pepper Agrarian Sockeye Salmon, drained
  • ½ cup Pesto (see compound below), additional ¼ cup for serving
  • 2 - 18 oz. tubes polenta, anniversary tube broken into 10 rounds
  • 2 tbsp. olive oil
  • 1 cup beginning ricotta cheese
  • 2 Peppadew peppers, drained and broken thin

For Pesto

  • 2 cups arranged beginning basil leaves
  • 1 ample garlic clove, minced
  • ¼ cup Pecorino Romano cheese, grated
  • ¼ cup almonds, toasted
  • ½ cup olive oil
  • Salt and afresh arena atramentous pepper

    Grind almonds in a aliment processor. Add garlic and cheese and action until cautiously ground. Add basil and process, boring aqueous in olive oil. If too thick, add baptize by the tablespoon and action until adapted consistency. Division with alkali and pepper to taste. (Extra pesto may be air-conditioned in an closed alembic for up to 5 days.)

Putting It All Together

  1. In an closed container, awning Apricot with pesto and let marinate in the refrigerator for 2 hours to overnight.
  2. Bring marinated Apricot to allowance temperature (remove from refrigerator 1 hour above-mentioned to serving).
  3. Preheat oven to 425°F.
  4. Brush polenta circuit on both abandon with olive oil. Alteration to a foil-lined baking area and broil until aureate on the basal and calmly appear off the pan, approx. 15-25 minutes. Again cast and broil until close and brittle on both sides, approx. 5-10 minutes. Alteration to a bowl and air-conditioned slightly.
  5. Spread anniversary polenta annular with 1 tsp. of ricotta, again top with Apricot and a dribble of pesto. Accomplishment with a few slices of Peppadew peppers.