Polenta with Pesto and Roasted Tomatoes

and feta cheese
And feta cheese
Share it on your social network:
Or you can just copy and share this url

Ingredients

7 oz Cherry tomatoes
3 tbsp Olive oil divided
¼ cup Walnuts
1 cup Parsley fresh, leaves, roughly chopped
Basil fresh, leaves, roughly chopped
1 clove Garlic crushed
Salt to taste
Black pepper to taste
½ cup Whole milk
2 ⅓ cups Vegetable broth
⅔ cup Polenta quick-cooking
¼ cup Feta cheese plus more for serving

Nutritional information

417
Calories
25.8g
Fat
35.5g
Carbohydrates
13.4g
Protein
15mg
Cholesterol
1153mg
Sodium
Ingredients

Polenta with Pesto and Roasted Tomatoes

Share

This Italian-inspired Polenta with Pesto and Roasted Tomatoes is the ultimate answer to lunch or light dinner. Creamy and cheesy polenta topped with oven-roasted tomatoes and homemade green pesto. Finish it off with a sprinkle of crumbled feta cheese and freshly cracked black pepper for extra flavor. Yum!

Start out by roasting the cherry tomatoes with olive oil until they burst. Meanwhile, toast the walnuts and make the green pesto in a food processor. Next, make a batch of quick-cooking polenta and stir in the feta cheese. Make sure to pour the polenta into the saucepan in a thin stream, whisking constantly as you go. Once the polenta is cooked, spoon the polenta onto plates, swirl with green pesto, and top with roasted cherry tomatoes. Sprinkle with more feta cheese, and enjoy!

To make the Polenta with Pesto and Roasted Tomatoes, you will need the following ingredients:

Ingridiens for Polenta with Pesto and Roasted Tomatoes

Steps to make Polenta with Pesto and Roasted Tomatoes

1

Preheat oven

Preheat the oven to 360 °F.

2

Prepare tomatoes

1

On a lined with parchment paper baking sheet, place the cherry tomatoes and drizzle with 1 tablespoon olive oil.

3

Roast tomatoes

15

Roast the tomatoes for about 10-15 minutes.

4

Toast walnuts

6

Meanwhile, toast ¼ cup walnuts in a dry skillet until golden. Set aside to cool.

5

Make green pesto

3

In a food processor, combine 1 cup chopped parsley, 1 cup chopped basil, 1 crushed garlic clove, 2 tablespoons olive oil. Blend until smooth and season with salt and black pepper to taste.

6

Bring broth and milk to boil

2

In a saucepan, bring ½ cup whole milk and 2 ⅓ cups vegetable broth to a boil.

7

Cook polenta

2

Gradually pour in ⅔ cup polenta, whisking constantly, let simmer for about 2 minutes.

8

Add feta

1

Stir in ¼ cup crumbled feta cheese. Season with salt to taste.

9

Serve

To serve, divide the polenta among serving bowls and top with green pesto, roasted tomatoes and more feta.

Make this simple Polenta with Pesto and Roasted Tomatoes, and enjoy a bowl of summer comfort food. Paired with homemade pesto, burst cherry tomatoes, and feta, this creamy dish is the perfect weeknight dinner. If you try this recipe, let us know! Snap a photo and don’t forget to tag #cookmerecipes on Instagram so we can see it.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

  • Recipe Reviews:
    (1)
Vegan Apricot Cake with Coconut Recipes– Homemade Vegan Apricot Cake with Coconut – Easy Vegan Apricot Cake with Coconut
previous
Vegan Apricot Cake with Coconut
Apricot-Coconut-Popsicles-Recipes–-Homemade-Apricot-Coconut-Popsicles-–-Easy-Apricot-Coconut-Popsicles
next
Apricot Coconut Popsicles
Add Review
Add Comment

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Really well made! The polenta turned out perfectly! Thanks for sharing the recipe!

Write your own review

You can optionally upload your own image along with a review