I tried this dish at
Whole Foods Market once when having lunch at the store. It was delicious
but the pesto sauce was scarce. So I decided to make it myself using a
kale pesto recipe I found online.
Ingredients:
For the polenta:
- 2 1/2 cups water
- 1/2 cup non-dairy milk
- 1 1/2 cups dry polenta
- 1 bunch of dinosaur kale
- 6 large garlic cloves (depending on your love for garlic!)
- a handful of basil leaves
- 3 tbsp toasted pine nuts or walnuts
- 3 tbsp extra-virgin olive oil
- 1/4 cup vegan Parmesan
- 1/2 cup non-dairy yogurt
- 1/4 cup non-dairy milk
Heat water in a medium pan. When water starts boiling add milk. Pour polenta over the water-milk mix and whisk quickly to avoid lumps. Add more water if polenta becomes hard.
Stir well, lower heat and let it cook for 20 minutes depending on polenta/heat. Continue stirring occasionally until fully cooked.
Transfer to a oven container (I used a square one) and let it rest until served. There is no need to bake it.
For the pesto, mix all ingredients in a big food processor except the yogurt. If you don't have a big one, just do it in batches. Yogurt & milk will be added at the end just before serving it.
Just heat the polenta and sauce before serving. Pour the kale pesto sauce on top of polenta.
Serves: 3
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| Polenta with kale pesto |
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| Polenta with kale pesto (not too creamy this time) |
