Polenta with Pesto and Tomato Arugula Salad

Roast pine nuts in a frying pan without fat until light brown. For the pesto, pluck basil and parsley and chop coarsely. Peel garlic and press through a press. Blend in a hand blender with just under half of the pine nuts, the herbs, the Parmesan and half of the olive oil.

For the lettuce, peel and core the tomatoes, removing the stalks. Lay out tomatoes on a work board, season with salt, pepper, liter pinch of sugar and cayenne pepper. Turn them in a baking dish in the remaining oil on the other side. Cut the arugula into very fine strips and pile on top of the tomatoes.

3. bring stock to a boil in a high saucepan. Stir in polenta, stirring continuously with a whisk. Lower heat and simmer gently for about 5 minutes, stirring vigorously with a long wooden spoon (because of the risk of splattering). Cover and turn off the heat to allow the pesto to swell for another 5 minutes.

Fold the pesto loosely into the polenta, serve and sprinkle with the remaining pine nuts. Mix the arugula and tomatoes and serve with the polenta. Serve as a stand-alone dish or with short roasted meat (e.g. lamb chops).

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