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Polenta with pesto, tomato & parmesan


  • Place water and polenta in a microwave-proof bowl. Mix well and cook in the microwave, uncovered, at 100% for 6 mins. Then stir well, cover loosely with baking paper and cook for another 6 mins.
  • Add the butter, pesto and 2 tbsp parmesan to the bowl. Mix well and spread out on to a sheet of baking paper (or onto a large plate). Then spoon the heated tomato sauce on top and sprinkle with a little more parmesan.
  • Serve in the centre of the table as an accompaniment to your favourite simple vegetarian, meat or fish dish.


  • 3 cups water
  • 1 cup polenta
  • 2 tspn sea salt flakes
  • 2 dollops butter
  • 1 tbsp pesto
  • freshly grated parmesan
  • Italian tomato cooking sauce, heated

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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