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Baked Herbed Polenta With Pesto [Vegan]

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This creamy baked polenta is lightly seasoned with herbs and then baked in the oven for just 5 minutes! It's great as a side or even a party appetizer. You can also have it ready in 30 minutes or less, and that's always a bonus!

Baked Herbed Polenta With Pesto [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

  • 2 3/4 cups water or vegetable broth
  • 3/4 cup polenta
  • 1 teaspoon sea salt, or to taste
  • 1 tablespoon olive oil
  • 2 tablespoons soy or rice milk, optional
  • 3 sun-dried tomatoes, soaked in warm water until soft
  • 1/4 teaspoon black pepper
  • 2 tablespoons minced basil
  • 2 garlic cloves, pressed or minced
  • 2 tablespoons thinly sliced leeks or green onion
  • Pinch of crushed red pepper
  •  3 tablespoons nutritional yeast, optional
  • 1/4 cup vegan mozzarella, optional

Preparation

  1. Preheat the oven to 400°F. Place the water or vegetable broth in a large pot and bring to a boil. Reduce heat to low and whisk while slowly adding the polenta. Whisk continuously for approximately 8 minutes, or until creamy.
  2. Chop the sun-dried tomatoes and add them to the polenta with the remaining ingredients and mix well. Pour into a well-oiled 8 x 8-inch baking pan or casserole dish and bake for 5 minutes.
  3. Remove from the oven. The polenta will begin to solidify as it cools. To fit this recipe into a 30-minute time frame, place the dish in the freezer for 5 minutes, or until it is firm enough to cut, but still warm enough to serve. Cut to form 4 squares and slice each square diagonally to form 8 triangles.

 

AUTHOR & RECIPE DETAILS


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Mark Reinfeld specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally and online at Vegan Fusion.  He is the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I’lima Award for “Best Restaurant on Kaua’i.”  Mark holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs."


 

 



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57 comments on “Baked Herbed Polenta With Pesto [Vegan]”

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Mary Binsfield
4 Months Ago

Sydney Binsfield lets make Wed!


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Kristin Allen
4 Months Ago

Karan Krna


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Tash Van Will
4 Months Ago

Daniela Van Zella


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Melissa Cameron
4 Months Ago


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Ruby Sue Mcclamroxk-robinson
4 Months Ago

I eat beans and veggies constanly


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Ruby Sue Mcclamroxk-robinson
4 Months Ago

I eat beans and veggies constanly


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SA BA
4 Months Ago

Amie Farquhar


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SA BA
4 Months Ago

Amie Farquhar


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Ravenoir Jacqueline Renee
4 Months Ago

Melissa Reed


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Ravenoir Jacqueline Renee
4 Months Ago

Melissa Reed


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