Baked Polenta with Eggs and Pesto
Ingredients
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- 1/4 cup (1 oz./30 g) toasted pine nuts, walnuts or almonds
- 2 cups (3 oz./90 g) fresh basil leaves
- 1 cup (1 1/2 oz./45 g) stemmed and chopped kale
- 1 cup (8 fl. oz./240 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
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