Polenta Squares With Ricotta & Basil Pesto

• 32 ounces vegetable broth containers
• salt
• pepper
• 4 tablespoons butter
• 16 ounces polenta pkg quick cooking
• ricotta
• 3 handfuls basil leaves
• 1/4 cup pecorino romano cheese
• 4 garlic cloves
• 1/3 cup unsalted almonds
• 1/4 cup olive oil

1. Bring the vegetable broth to a boil in a medium saucepan. Season lightly with salt and pepper.
2. Lower the heat down all the way and whisk in the polenta. Shut the heat, add the butter and continue to stir for 2 minutes.
3. Line a baking sheet with parchment and pour the hot polenta onto the pan. Smooth it out until relatively even.
4. Pop the pan into the fridge for about 20-30 minutes or until completely cooled.
5. You can make the pesto while you wait. Add the garlic and almonds to a food processor, give a few pulses to get a rough chop. Add in the basil and with the processor running, stream in the olive oil. Once well combined stir in the grated cheese. Season with salt and pepper to taste.
6. Cut the polenta into 1 inch squares. Back onto the baking sheet with a bit of space between the squares.
7. Bake in a 385 degree oven for about 15-20 minutes or until just slightly golden on the exterior.
8. Top each square with a little bit of ricotta seasoned with salt and pepper and a bit of that beautiful pesto.

vegetable broth containers, salt, pepper, butter, polenta, ricotta, basil, pecorino romano cheese, garlic, unsalted almonds, olive oil

Taken from www.yummly.com/recipe/Polenta-Squares-with-Ricotta-_-Basil-Pesto-1670419 (may not work)