"Ingredients:
For the Polenta:
- 4 cups of water
- 1 teaspoon of salt
- 1 cup of polenta
- 1/4 cup of grated Parmesan
For the Roasted Vegetables:
- 3 bell peppers, various colors, sliced into thin strips
- 1 yellow onion, thinly sliced
- 2 small zucchinis, sliced into rounds
- 2 tablespoons of olive oil
- Salt and pepper to taste
For the Pesto Drizzle:
- 2 cups of fresh basil leaves
- 1/2 cup of Parmesan
- 1/2 cup of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
Directions:
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sliced vegetables, olive oil, salt, and pepper. Toss until the vegetables are well coated.
3. Spread the vegetables out on the prepared baking sheet. Roast for about 30 minutes, or until the vegetables are tender and slightly charred.
4. While the vegetables are roasting, prepare the polenta. Bring the 4 cups of water to a boil in a large saucepan. Add the salt, then slowly whisk in the polenta. Reduce the heat to low and simmer, stirring often, for about 15 minutes, or until the polenta is thick and creamy. Stir in the grated Parmesan.
5. For the pesto drizzle, combine the basil leaves, Parmesan, olive oil, and minced garlic in a food processor or blender. Process until smooth, then season with salt and pepper.
6. To serve, spoon the polenta onto plates, top with the roasted vegetables, and drizzle with the pesto.
This recipe serves 4 and takes about an hour from start to finish. Each serving provides approximately 500 calories, 30g of fat, 50g of carbohydrates, and 15g of protein.
Cooking Tips: For a vegan version, simply omit the Parmesan in the polenta and pesto, or replace it with a vegan cheese alternative. The vegetables can also be switched out for your favorites or whatever is in season. And if you're not a fan of basil, try using spinach or arugula for the pesto instead.
The beauty of this recipe lies in its versatility."
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