Recipe: Polenta Bites with Roasted Tomatoes and Vegan Pesto
Post by Olivia Martino, Registered Dietitian and Co-Owner, Nourish Northwest
If you were at our potluck this past weekend, you were lucky enough to taste these yummy bites (amongst many other delicious things you all made!). This is a great recipe to wind up summer and use up the last of your basil and tomatoes. It works great as a party appetizer or a full meal!
Polenta Bites with Roasted Tomatoes and Vegan Pesto
Ingredients:
1 tube prepared polenta
For the tomatoes
2 pounds cherry tomatoes
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tsp Dijon mustard
Kosher salt
Freshly ground black pepper
For the pesto
2 cups, washed, loosely packed fresh basil
1/2 cup shelled pecans, walnuts or pine nuts
1-2 cloves fresh garlic
1/4 to 1/2 cup extra virgin olive oil, as needed
Sea salt, to taste
Instructions:
- Preheat oven to 350 degrees. Slice polenta into rounds and bake for 20-15 minutes.
- Toss together the tomatoes, mustard, vinegar, and olive oil on a large rimmed baking sheet. Season with salt and pepper. Roast for 25-30 minutes in the oven with the polenta until the tomatoes are tender.
3. Meanwhile, combine the basil nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal.
4. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt, to taste.
5. When polenta and tomatoes are done, remove from oven. Top each polenta round with a dollop of pesto and a spoonful of tomatoes and serve.
