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Polenta with Eggplant Pesto

Make a double batch of eggplant pesto and serve on crostini-you will have two appetizers in one. To make the crostini, preheat an oven to 350deg.F. Arrange 1/2-inch-thick baguette slices on a baking sheet and brush lightly with olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes.
Average Customer Rating:
3.5 out of 5
 out of 
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Polenta with Eggplant Pesto
Review 1 for Polenta with Eggplant Pesto
5 out of 5
5 out of 5
September 24, 2015
Would You Recommend? Yes
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A great recipe
September 24, 2015
This has been a standby for several years. I originally read it in in a Williams Sonoma Book that was (re-gifted) to me. In my opinion, you can't go wrong with most pesto and the added roasted eggplant really makes this dish. Be generous with the salt and pepper and you have a great combination of pesto and baba ganoush. Polenta is optional - it works well with pita chips, toasted baguette, pretty much any dipper.
Pros: Will Make Again
Review 2 for Polenta with Eggplant Pesto
2 out of 5
2 out of 5
August 17, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
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A lot of work for an underwhelming taste
August 17, 2015
I am sure there is potential to this recipe, but as it is configured, it was a lot of work to produce something that was only fair. Plus the eggplant pesto browns up immediately making it an unattractive color. Added a tiny bit of sugar to balance the flavors and put strips of basil leaves on the top to brighten up the look.
Cons: Taste, Appearance