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Cheesy Polenta With Creamy Artichoke Pesto
[Vegan, Gluten-Free]

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I'm Christin, recipe developer and photographer of healthy vegetarian and vegan recipes for meat-free peeps.... Read More

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A bowl of creamy, golden cheesy polenta topped with a vibrant green artichoke and basil pesto, garnished with fresh basil leaves.

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Cheesy Polenta With Creamy Artichoke Pesto [Vegan, Gluten-Free]

This comforting meal combines all the best things in life: soft polenta, nutty pesto, and artichokes (which don't need an adjective because hello, artichokes!). It's a great easy dinner when you just need to sit down to something hearty.

Ingredients You Need for Cheesy Polenta With Creamy Artichoke Pesto [Vegan, Gluten-Free]

Polenta:

1 cup polenta (medium grain yellow cornmeal)
4 cups low sodium vegetable broth
2 tablespoons nutritional yeast
1/2 teaspoon ground sea salt
1 teaspoon lemon juice

Pesto:

1 14-ounce can artichoke hearts, drained (about 1 3/4 cups)
1 cup fresh basil
2 cups baby arugula
1/4 cup pine nuts
3 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1 tablespoon nutritional yeast

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How to Prepare Cheesy Polenta With Creamy Artichoke Pesto [Vegan, Gluten-Free]

In a large deep pan, bring the vegetable broth to a boil. Add the polenta and stir with a whisk or a long spoon. Reduce heat to low and simmer gently, stirring constantly until the polenta is thick and has soaked in the broth, about 15 minutes. Use a long spoon as the mixture will pop and bubble while cooking, and can burn. When polenta is thick, add the nutritional yeast and salt. Stir and set aside. Add lemon juice; stir.
In a food processor, add the artichoke, basil, arugula, pine nuts, garlic, olive oil, black pepper and nutritional yeast. Process until combined.
Stir the pesto into the polenta and enjoy!