Sunflower Seed Pesto Polenta with Sautéed Vegetables
For the week of September 13-17 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
6Yields 15minutes
Cook Time
30minutes
Servings Prep Time
6Yields 15minutes
Cook Time
30minutes
Ingredients
For the Polenta
  • 4cups waterfor boiling
  • 1 1/2cups dry instant polenta
  • 3tablespoons butter
For the Vegetables
  • 1/4cup olive oil
  • 1 1/2pounds mushroomssliced
  • 1/2 bunch kalechopped
  • 2 roma tomatoesdeseeded and diced
  • 1teaspoon dried thyme
  • 1teaspoon dried garlic
  • ½teaspoon Salt
  • ¼teaspoon black pepper
For the Pesto
  • 2cups fresh basil
  • 1/3cup raw sunflower seeds
  • 2 garlic cloves
  • 1tablespoon lemon juice
  • 1/2cup grated parmesan cheese
  • ½teaspoon Salt
  • ¼teaspoon black pepper
  • 1/3cup olive oiladd more as needed
Instructions
To Make the Vegetables
  1. In a large bowl, combine all the ingredients and toss the mixture until thoroughly combined.
  2. 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
  1. 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
  1. 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
  1. Evenly divide the polenta and top with the mushroom mixture. Drizzle remaining pesto sauce. Enjoy!