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This recipe is from episode 28 of Good Chef Bad Chef series 3.
Prepare mini muffin tins with patty cases.
Bring the stock to a rolling simmer stock with the liquid kept from the mushrooms, then rain in the polenta and whisk.
Continue whisking for about 1 minute until all the liquid has been absorbed, leave on low heat and stir frequently for another 5 minutes.
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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