- 7 oz Cherry tomatoes
- 3 tbsp Olive oildivided
- ¼ cup Walnuts
- 1 cup Parsleyfresh, leaves, roughly chopped
- Basilfresh, leaves, roughly chopped
- 1 clove Garliccrushed
- Saltto taste
- Black pepperto taste
- ½ cup Whole milk
- 2 ⅓ cups Vegetable broth
- ⅔ cup Polentaquick-cooking
- ¼ cup Feta cheeseplus more for serving
Polenta with Pesto and Roasted Tomatoes
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:
Steps to make Polenta with Pesto and Roasted Tomatoes
Preheat the oven to 360 °F.
Make green pesto
Bring broth and milk to boil