Alberto's rolled polenta with parsley pesto

Ingredients for 4 servings:

• 3 bunches of parsley
• 200 g walnuts
• 100 g Parmesan, grated
• 2 cloves garlic
• salt and pepper
• 50 ml olive oil
• 1,200 ml broth, strong
• 200 g polenta semolina
• Parmesan cheese for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

Using a food processor, puree all the pesto ingredients until smooth. Allow to rest at room temperature. Bring the broth to a boil, gradually add the polenta, and cook for 20-30 minutes, stirring constantly. The polenta mixture should still be very thick. Spread the polenta mixture evenly on a greased baking sheet, allow to warm to a lukewarm, and spread the pesto mixture evenly on top. Roll up the polenta sheet slightly from one side. Lift the baking sheet from the same side so that the sheet can almost curl up on its own and twist onto a plate. Let it set in the refrigerator for about an hour. Cut the polenta into slices, place upright in a baking dish, and bake at approximately 200°C for 20 minutes. Sprinkle with Parmesan cheese, if desired.