skip to Main Content

Polenta Crust With Pesto, Brussels Sprouts, and Roasted Red Pepper

This simple-but-hearty polenta crust, adapted from Lynne Rossetto Kasper’s The Italian Country Table, is a cinch using Kasper’s double-boiler technique.
Polenta
  • Yield
  • Prep Time
  • Cook Time

Ingredients

Directions

ADVERTISEMENT

More Like This

Back To Top
[class^="wpforms-"]
[class^="wpforms-"]