Polenta and Pesto Balls with Grated Feta


1 cup polenta

3 cups vegetable stock

¼ cup pesto

¼ cup feta, crumbled

3 mushrooms, finely sliced




Prepare mini muffin tins with patty cases.

Bring the stock to a rolling simmer stock with the liquid kept from the mushrooms, then rain in the polenta and whisk. Continue whisking for about 1 minute until all the liquid has been absorbed, leave on low heat and stir frequently for another 5 minutes. When cooked stir through pesto and feta. Spoon into case. Leave to set and serve warm.