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Baked Herbed Polenta With Pesto
[Vegan]

MR By: Mark Reinfeld

Author Bio

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a... Read More

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Baked Herbed Polenta With Pesto [Vegan]

Dairy Free

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!

Ingredients You Need for Baked Herbed Polenta With Pesto [Vegan]

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

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How to Prepare Baked Herbed Polenta With Pesto [Vegan]

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.
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.
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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.