Niki’s Grilled Polenta Slices with Pesto

2016, Healthy, International, nikibakes.co.uk, Savoury, Spring, Super Quick

polenta

Good evening my bella readers,

Today is the last day of my Italian week here at nikibakes and I wanted to share my grilled polenta slices with you all. It’s so simple but truly satisfying and tasty. This gluten free and veg wonder is also very versatile in that you could add it as a side to your next steak or meat dinner or even as a light lunch with some salad, the choices are truly endless!

 

All you need is:

250g of cooked polenta, cooled and poured into a square pyrex dish to set

½ teaspoon of Himalayan salt and cracked black pepper

Extra olive oil to brush the polenta steaks

 

For the Pesto sauce:

 

1 tablespoon of olive oil

1 handful of basil

2 garlic cloves

½ cup of almonds

 

Simply slice your polenta into ½ inch thick slices and season your delicious slabs. Set aside. In a food processor blend together the olive oil, basil, garlic cloves and almonds until a lovely and aromatic pesto sauce forms. Next, heat your grill pan over medium high heat and lightly brush your polenta slices with olive oil. Grill each polenta slice on both sides for 3-5 minutes each. Serve warm with your pesto sauced drizzled over. Enjoy!

 

Ciao for now!

Happy Baking

Niki

Niki’s Milanese Meatballs

2016, Healthy, International, Savoury, Spring

mila2

Bonjourno my lovely readers and welcome to my Italian week! 

I would like to start off my Italian week with my delicious and sumptuous Milanese meatballs. Upon my recent trip to Milan, I was truly taken aback by all the vibrant colours and alluring aromas of roasted garlic and basil wafting in the residential streets. Steaming hot pasta dishes glistening in top quality extra virgin olive oil to sweet and decadent dolce treats lining the cobbled streets of central Milan. One thing I was particularly taken with was all the delicious meat dishes and of course the meatballs. There are a million ways to create a meatball out there, I saw some stuffed with eggs, oozing mozzarella cheese and deep fried with breadcrumbs and herbs. Now of course, whilst it was amazing to see all of this I want to now show you my take on the classic meatball, Milanese style.

All you need is: 

500g of organic grass fed beef
1/2 teaspoon of Himalayan salt and cracked black pepper
1 tablespoon of chopped up basil
2 cloves of garlic, crushed
1/2 teaspoon of ground coriander
I egg yolk
2 tomatoes, peeled and chopped
1 cup of water
2 tablespoons of extra virgin olive oil
1 extra tablespoon of basil, roughly geared up
1 teaspoon of tomato purée

 

Simply mix your beef with your seasoning, egg yolk, basil and 1 clove of garlic. Set aside for 30 minutes. Next, in a separate pan heat your oil and add in the other clove of garlic and heat gently with your tomato purée. After a couple of minutes, turn up the heat to a high flame and add in your chopped tomatoes, stir well. Then, shape your meatballs into small sized balls using a teaspoon to measure them out equally. Pop them into your tomato sauce and lower the heat. Simmer your dish for 20 minutes and just before you’re ready to serve, garnish with your basil. 

Buonissimo! 

Happy Baking! 

Niki