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30 min or less, Appetizers, Gluten Free, Lunch, Main Dishes, Side dishes, Under 400 calories, Vegan Recipes

Polenta with Creamy Artichoke Pesto

Polenta with Creamy Artichoke Pesto. This comforting meal is incredibly vegan and gluten free but you’d never guess it- I can’t get enough of this cheesy deliciousness. 

Amazing Polenta with Creamy Artichoke Pesto via veggiechick.com #vegan #glutenfree

I love my weekends. There is nothing like having a cup of coffee, sitting at the dining room table with my laptop, and watching my cat roll around on the window seat. It’s been raining for days it seems, and it’s definitely appropriate to eat something comforting on days like today.

This meal is made from polenta, and if you’ve never had it, well, it’s similar to grits and popular in Italian and European cuisine. It’s made out of corn- cornmeal to be exact-and it’s very versatile. I’ve made polenta lasagna, polenta cakes, or just top it with some type of yummy sauce. This polenta recipe is reminiscent of risotto, and has a very similar taste and texture. It’s also incredibly cheesy, which is interesting since it contains no cheese! I used nutritional yeast (or “nooch” as vegans like to call it) and it’s definitely a must have for this recipe, if you’re planning to go dairy-free. Otherwise, add some cheese and it’s just as good.

To start, get a large deep pan and bring the vegetable broth to a boil. Add the polenta and stir with a whisk. Be very careful! It will start to pop and boil immediately. Reduce the heat to low and simmer gently, stirring constantly for 10-15 minutes or until the polenta is thick. It’s best to keep stirring as much as possible. If you leave it boiling for any amount of time, you’ll find a mess when you get back to your oven (speaking from experience here). When the polenta is thick, add the nutritional yeast and salt; stir. Remove from heat and add the lemon juice; stir.

Amazing Polenta with Creamy Artichoke Pesto via veggiechick.com #vegan #glutenfree

Next, in a food processor, add the artichokes, basil, arugula, pine nuts, garlic, olive oil, black pepper and nutritional yeast. Process until combined.

Amazing Polenta with Creamy Artichoke Pesto via veggiechick.com #vegan #glutenfree
Finally, stir the pesto into the polenta until combined thoroughly.

Amazing Polenta with Creamy Artichoke Pesto via veggiechick.com #vegan #glutenfree

This is a great vegan dinner for 4 (or leftovers in my situation) or you can even double the recipe and bring it as a side dish for a potluck!

Amazing Polenta with Creamy Artichoke Pesto via veggiechick.com #vegan #glutenfree

Amazing Polenta with Creamy Artichoke Pesto via veggiechick.com #vegan #glutenfree

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Polenta with Creamy Artichoke Pesto

Polenta with Creamy Artichoke Pesto. This comforting meal is incredibly vegan and gluten free but you’d never guess it- I can’t get enough of this cheesy deliciousness.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Vegan, Gluten Free

Ingredients

For the polenta:

  • 1 cup polenta (medium grain yellow cornmeal)
  • 4 cups low sodium vegetable broth (32 ounces)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon ground sea salt
  • 1 teaspoon lemon juice

For the pesto:

  • 1 14-ounce can artichoke hearts, drained (about 1 3/4 cups)
  • 1 cup fresh basil
  • 2 cups baby arugula
  • 1/4 cup pine nuts
  • 3 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon nutritional yeast

Instructions

  1. In a large deep pan, bring the vegetable broth to a boil. Add the polenta and stir with a whisk or a long spoon. Reduce heat to low and simmer gently, stirring constantly until the polenta is thick and has soaked in the broth, about 15 minutes. Use a long spoon as the mixture will pop and bubble while cooking, and can burn. When polenta is thick, add the nutritional yeast and salt. Stir and set aside. Add lemon juice; stir.
  2. In a food processor, add the artichoke, basil, arugula, pine nuts, garlic, olive oil, black pepper and nutritional yeast. Process until combined.
  3. Stir the pesto into the polenta and enjoy! Serves 4.

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Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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