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Polenta and Pesto Balls with Grated Feta

Polenta and Pesto Balls with Grated Feta
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This recipe is from episode 28 of Good Chef Bad Chef series 3.

Serves 20 to 24

Ingredients

  • 1 cup polenta
  • 3 cups vegetable stock
  • ¼ cup pesto
  • ¼ cup feta, crumbled
  • 3 mushrooms, finely sliced
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Method

  1. Prepare mini muffin tins with patty cases.
  2. Bring the stock to a rolling simmer stock with the liquid kept from the mushrooms, then rain in the polenta and whisk.
  3. Continue whisking for about 1 minute until all the liquid has been absorbed, leave on low heat and stir frequently for another 5 minutes.
  4. When cooked stir through pesto and feta. Spoon into case. Leave to set and serve warm.
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Notes & Tips

Makes 20-24 pesto balls

Recipe Rating

4

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