Go Back Email Link
–+ servings

Polenta w Vegetables and Sausage w Pesto

Share Print
Servings 7

Ingredients

  • 5 ½ cup Water
  • 1 ¼ cup Polenta mix of course & fine
  • 2 Tbsp Coconut oil optional
  • 2 Tbsp Herbs of choice minced
  • 1 ½ lb Sausage precooked (small diced)
  • 1 medium Onion diced
  • 2 medium Zucchini diced
  • 2 cup Mushrooms thin sliced
  • 4 cloves Garlic minced
  • 1 cup Asparagus thin sliced
  • ½ cup Parmesan Cheese grated
  • 2 Tbsp Rice Bran or Olive Oil for sautéing
  • 1 large bunch Basil Leaves
  • ½ bunch Parsley Leaves
  • 2 cloves Garlic peeled & cut in half
  • ½ cup Walnuts almonds, or pine nuts
  • ½ cup Parmesan Cheese grated
  • 1 ¼ cups Olive oil
  • Salt & Pepper to taste

Equipment

  • Chef’s knife
  • Ramekins
  • Food processor
  • Spatula
  • Skillet

Method

  1. Combine the water, polenta, salt & pepper, and coconut oil (if desired) in a sauce pan and bring to a boil.
  2. Reduce, cover and cook at a high simmer stirring occasionally for 10-15 minutes until the polenta is no longer grainy.
  3. Remove from the heat and pour over vegetables (see below).
  4. While the polenta is cooking, sauté vegetables of choice in a skillet with rice bran or olive oil.
  5. Start with diced onion and add other vegetables based on density.
  6. Cook until they start to soften.
  7. Add sausage and cook for another 3-5 minutes.
  8. Pour the polenta over the vegetables in the skillet and mix together, then remove from heat.
  9. Add fresh herbs and salt and pepper to taste.
  10. Spoon into individual ramekins, sprinkle with cheese and put under a broiler until cheese is golden brown.
  11. Pesto: Place the basil & the remaining ingredients into a food processor & puree until desired smoothness.
  12. Season with salt & pepper. Serve with the pesto.

Notes

See all my recipes on Modernmeal

Tried this recipe?

Let us know how it was!