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Polenta with Pesto and Roasted Tomatoes

Polenta with Pesto and Roasted Tomatoes

Name: Polenta with Pesto and Roasted Tomatoes
Prep time: 2 min
Cook time: 28 min
Total time: 30 min
Yield: 3
Cuisine: Italian
Ingredients: Cherry tomatoes 7 oz; Olive oil 3 tbsp; Walnuts ¼ cup; Parsley 1 cup; Basil; Garlic 1 clove; Salt; Black pepper; Whole milk ½ cup; Vegetable broth 2 ⅓ cups; Polenta ⅔ cup; Feta cheese ¼ cup

and feta cheese

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Like 6
30m
Serves 3
Easy
360 °F
(1)

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

Cuisine:

Italian Recipes

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

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

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 Lim

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.