Ingredients
For the Polenta
For the Vegetables
For the Pesto
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- In a large bowl, combine all the ingredients and toss the mixture until thoroughly combined.
- Preheat large skillet to medium heat. Add vegetable mixture to the pan and cook on medium heat until fragrant, about 2-3 minutes. Turn heat down to medium- low and continue to cook everything until the vegetables have a nice crisp on the edges.
- Add basil, sunflower seeds, garlic, lemon juice, Parmesan, salt and pepper to a food to a bowl. Using an immersion blender, slowly drizzle the olive oil and continue blending until a sauce forms. Continue adding olive oil until desired consistency is reached. Set aside and refrigerate.
- In a medium sauce pan, bring water to a boil over medium heat. Slowly whisk in the polenta, stirring until the polenta is soft and thick, approximately 5 minutes. Stir in the butter and half of the pesto. If the polenta thickens too much add a little water.
- Evenly divide the polenta and top with the mushroom mixture. Drizzle remaining pesto sauce. Enjoy!