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    Home » Vegan Recipes

    Polenta with Pesto Veggies

    Oct 10, 2021 · Leave a Comment

    Jump to Recipe Print Recipe

    This Polenta with Pesto Veggies features creamy polenta with veggies marinated in pesto.

    Polenta with Pesto Veggies recipe

    This polenta with pesto veggies is super flavorful, incredibly easy to make, comforting, savory and so delicious!

    What ingredients you will need to make this Polenta with Pesto Veggies?

    • polenta
    • eggplant
    • zucchini
    • scallions
    • tomato
    • red peppers
    • sun-dried tomatoes
    • pesto
    • olive oil

    How to make this dish?

    To make this polenta you will need to follow 2 steps:

    STEP 1 - MAKE THE POLENTA

    For the polenta to cook faster you can first pulse it in a blender to make it less coarse. This will help the polenta to cook faster and will also make the polenta much creamier.

    In a medium pot, bring 3 cups of water to a high simmer. Then, slowly whisk in 1 cup of polenta. Add 1 more cup of water and we are going to let it simmer for about 8 to 10 minutes, stirring frequently.

    When the polenta is cooked we will remove it from the heat and stir in 2 tablespoon of olive oil.

    STEP 2 - COOK THE VEGGIES

    Start by chopping all of the veggies. Then add them to a large pan, preferably with a lid on, and place it on the stove over medium heat. Give them a good stir, and cook them with the lid on for a few minutes. Once the veggies start to soften lower the heat to medium-low and add 3 tablespoon of pesto. Cook them for 5-6min but without the lid this time.

    Add your desired amount of polenta and top it with the veggies. Optionally you can add a drizzle of pesto, vegan parmesan cheese, or even a dollop of yogurt that goes very well here.

    A plate of polenta with veggies

    Polenta With Pesto Veggies

    This polenta with pesto veggies is super flavorful, incredibly easy to make, comforting, savory and so delicious!
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Course
    Cuisine Gluten-Free, Italian, Vegan
    Servings 3
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    Ingredients
      

    • 160 g (1 cup) polenta
    • 1 small eggplant
    • 1 zuccini
    • 2 scallions
    • 1 tomato
    • 2 roasted red peppers
    • ⅓ cup sun dried tomatoes
    • 3 tbsp pesto

    Instructions
     

    • For the polenta to cook faster you can first pulse it in a blender to make it less coarse. This will help the polenta to cook faster and will also make the polenta much creamier.
      In a medium pot, bring 3 cups of water to a high simmer. Then, slowly whisk in 1 cup of polenta. Add 1 more cup of water and we are going to let it simmer for about 8 to 10 minutes, stirring frequently.
      When the polenta is cooked we will remove it from the heat and stir in 2 tablespoon of olive oil.
    • Start by chopping all of the veggies. Then add them to a large pan, preferably with a lid on, and place it on the stove over medium heat. Give them a good stir, and cook them with the lid on for a few minutes.
    • Once the veggies start to soften lower the heat to medium-low and add 3 tablespoon of pesto. Cook them for 5-6min but without the lid this time.
    • Add your desired amount of polenta and top it with the veggies. Optionally you can add a drizzle of pesto, vegan parmesan cheese, or even a dollop of yogurt that goes very well here.
    Keyword Polenta With Pesto Veggies
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    Welcome to Gluten Free Stories! I’m Stefani, the voice, writer, photographer, and recipe developer behind Gluten Free Stories. Here you can expect to find gluten-free recipes, as well as recipes for all sorts of different dietary requirements.

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