Polenta with Pesto and Roasted Tomatoes

Steps to make Polenta with Pesto and Roasted Tomatoes

1. 1

   Preheat oven

   Preheat the oven to 360 °F.

2. 2

   Prepare tomatoes

   1
   

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

3. 3

   Roast tomatoes

   15
   

   Roast the tomatoes for about 10-15 minutes.

4. 4

   Toast walnuts

   6
   

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

5. 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. 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. 7

   Cook polenta

   2
   

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

8. 8

   Add feta

   1
   

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

9. 9

   Serve
   

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