| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
6 Yields
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Ingredients
For the Polenta
- 4 cups water for boiling
- 1 1/2 cups dry instant polenta
- 3 tablespoons butter
For the Vegetables
- 1/4 cup olive oil
- 1 1/2 pounds mushrooms sliced
- 1/2 bunch kale chopped
- 2 roma tomatoes deseeded and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried garlic
- ½ teaspoon Salt
- ¼ teaspoon black pepper
For the Pesto
- 2 cups fresh basil
- 1/3 cup raw sunflower seeds
- 2 garlic cloves
- 1 tablespoon lemon juice
- 1/2 cup grated parmesan cheese
- ½ teaspoon Salt
- ¼ teaspoon black pepper
- 1/3 cup olive oil add more as needed
Ingredients
For the Polenta
For the Vegetables
For the Pesto
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Instructions
To Make the Vegetables
- 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.
To Make the Pesto
- 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.
To Make the Polenta
- 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.
How to Serve
- Evenly divide the polenta and top with the mushroom mixture. Drizzle remaining pesto sauce. Enjoy!
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