Polenta with Creamy Artichoke Pesto Recipe

Name: Polenta with Creamy Artichoke Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Low Sodium Vegetable Broth; 1 cup Polenta (medium Grain Yellow Cornmeal); 2 Tablespoons Nutritional Yeast; 1/2 teaspoons Sea Salt; 1 teaspoon Lemon Juice; 14 ounces, weight Canned Artichoke Hearts, Drained; 1 cup Fresh Basil; 2 cups Baby Arugula; 1/4 cups Pine Nuts; 3 cloves Garlic; 1 Tablespoon Olive Oil; 1/4 teaspoons Freshly Ground Pepper; 1 Tablespoon Nutritional Yeast

Servings: persons

4 cups Low Sodium Vegetable Broth
1 cup Polenta (medium Grain Yellow Cornmeal)
2 Tablespoons Nutritional Yeast
1/2 teaspoons Sea Salt
1 teaspoon Lemon Juice
14 ounces, weight Canned Artichoke Hearts, Drained
1 cup Fresh Basil
2 cups Baby Arugula
1/4 cups Pine Nuts
3 cloves Garlic
1 Tablespoon Olive Oil
1/4 teaspoons Freshly Ground Pepper
1 Tablespoon Nutritional Yeast

1
In a large deep pan, bring vegetable broth to boil.
2
Add polenta and stir with a whisk or a long spoon.
3
Reduce heat to low and simmer gently, stirring constantly until polenta is thick and has soaked in broth, about 15 minutes.
4
Use a long spoon as mixture will pop and bubble while cooking, and can burn.
5
When polenta is thick, add nutritional yeast and salt.
6
Stir and set aside.
7
Add lemon juice; stir.
8
In a food processor, add pesto ingredients.
9
Process until combined.
10
Stir pesto into polenta and enjoy!

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups Low Sodium Vegetable Broth, 1 cup Polenta (medium Grain Yellow Cornmeal), 2 Tablespoons Nutritional Yeast, 1/2 teaspoons Sea Salt, and more.

Yes, Polenta with Creamy Artichoke Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta with Creamy Artichoke Pesto

How did you like this recipe?

Frequently Asked Questions