Go Back
+ servings
A plate of polenta with veggies

Polenta With Pesto Veggies

Stefani Weiss
This polenta with pesto veggies is super flavorful, incredibly easy to make, comforting, savory and so delicious!
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Gluten-Free, Italian, Vegan
Servings 3


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


  • 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