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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 Free Vegan

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.

Nutrional Information

Total Calories: 404 | Total Carbs: 37 g | Total Fat: 23 g | Total Protein: 14 g | Total Sodium: 1275 g | Total Sugar: 2 g

 

AUTHOR & RECIPE DETAILS


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Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way, selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Bon Appetit Management, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”


 

 

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

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Mary Binsfield
1 Years Ago

Sydney Binsfield lets make Wed!


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Kristin Allen
1 Years Ago

Karan Krna


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Tash Van Will
1 Years Ago

Daniela Van Zella


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Melissa Cameron
1 Years Ago


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Ruby Sue Mcclamroxk-robinson
1 Years Ago

I eat beans and veggies constanly


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Ruby Sue Mcclamroxk-robinson
1 Years Ago

I eat beans and veggies constanly


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SA BA
1 Years Ago

Amie Farquhar


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SA BA
1 Years Ago

Amie Farquhar


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Ravenoir Jacqueline Renee
1 Years Ago

Melissa Reed


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Ravenoir Jacqueline Renee
1 Years Ago

Melissa Reed


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