Polenta with kale pesto

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.

It's a bit different from the famous Italian baked polenta with tomato sauce on top. I found this more nutritious!


For the polenta:

  • 2 1/2 cups water             
  • 1/2 cup non-dairy milk 
  • 1 1/2 cups dry polenta
For the kale pesto:

  • 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

Polenta with kale pesto
Polenta with kale pesto (not too creamy this time)