This recipe is from episode 28 of Good Chef Bad Chef series 3.


  • 1 cup polenta

  • 3 cups vegetable stock

  • ¼ cup pesto

  • ¼ cup feta, crumbled

  • 3 mushrooms, finely sliced


  • 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.


Makes 20-24 pesto balls

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