These polenta stacks are super fun! They are given their vibrant red color from beets and carrots, are slathered in a deliciously minty pesto, and then topped with a roasted cherry tomato. Make a big batch for an easy salad or soup addition, or bring these to a get together.

Minty Pesto Polenta Stacks [Vegan]

Advertisement

Serves

12-16

Advertisement

Ingredients

For the Pesto:

  • 1 massive handful of spinach, washed and dried
  • 1 massive handful of basil, washed and dried
  • 8-10 mint leaves, washed and dried
  • 2-3 tablespoons lemon juice
  • A few splashes of green hot sauce
  • 1/2 heaped tablespoon tahini
  • A few splashes of paprika and white pepper
  • 1/4 cup sunflower seeds
  • A squeeze of orange juice (optional)

For the Polenta Base:

  • 1 cup dry polenta
  • 3 cups vegetable broth
  • Mixed herbs
  • 1 grated carrot
  • 1 grated beet
  • 1 teaspoon chili flakes
  • 1 teaspoon onion powder
  • 1 teaspoon jam of your choice
  • 1 teaspoon curry powder
  • 1 tablespoon red wine vinegar

For the Roasted Cherry Tomatoes:

  • 1 cup cherry tomatoes
  • 1 teaspoon blackstrap molasses
  • 1 tablespoon red wine vinegar
  • Dried mixed herbs
Advertisement

Preparation

  1. First, make the pesto. In a food processor, blend your spinach and mint leaves as fine as possible before adding the rest of the ingredients and blending until combined and the nuts are broken down.
  2. Line a loaf pan with sprayed baking paper with overhanging flaps.
  3. Boil the vegetable broth in a pot on the stove then add your polenta and cook according to instructions. Stir in your herbs in the last few minutes.
  4. Meanwhile, in a non-stick pan or pot, add your grated carrots, beetroot, curry, red wine vinegar, onion flakes, and jam and fry until softened and until the liquid is gone, 4 or so minutes.
  5. Transfer your fried and grated goods to the polenta and stir well to combine.
  6. Preheat your oven to 350°F.
  7. Spoon the polenta into the loaf pan and spread it out as evenly as possible.
  8. Leave the polenta in the refrigerator for 30 minutes.
  9. Once you’ve put your polenta in the refrigerator, slice your cherry tomatoes lengthwise and toss it together with the blackstrap, herbs, and red wine vinegar.
  10. Place face-down on a lined baking tray and bake for 20 minutes until the tops get wrinkly.
  11. Remove the polenta and slice into 12-16 pieces.
  12. Bake for 20 minutes, then spread the pesto on top as well as a cherry tomato half and bake for another 15 minutes. Serve.
Advertisement
Advertisement