Grilled Polenta With Almond Pesto, Dried Tomatoes And Zucchini

By Food52
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Ingredients

20 leaves of fresh basil

20 fresh parsley leaves

1/3 cup blanched raw almonds

1 teaspoon Dijon mustard

1/3 cup Extra Virgin Olive Oil (more or less)

coarse salt

freshly ground pepper

1 cup cornmeal or instant polenta

4 cups water

1 teaspoon salt

1 medium Zucchini, washed but not peeled

10 sun dried tomatoes, chopped in pieces

12 teaspoons thick cream

Maldon Salt

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