Go Back Email Link
+ servings
A plate of creamy polenta with artichoke pesto with fork and pine nuts on the side

Creamy Polenta with Artichoke Pesto

5 from 1 vote
Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
This comforting 'Creamy Polenta with Artichoke Pesto' makes the perfect unique side dish, with flavors of lemon, pepper and herbs throughout. It's filled with fresh healthy ingredients and can be whipped up in just 25 minutes.
Print

Equipment

  • Food Processor
  • Large skillet

Ingredients

  • 4 cups (32 ounces) low-sodium vegetable broth
  • 1 14-ounce  can artichoke hearts - drained
  • 1 cup packed fresh basil
  • 2 cups packed baby arugula
  • 1/4 cup toasted pine nuts - + more for garnish, if desired
  • 3 garlic cloves - minced
  • 1 tablespoon extra-virgin olive oil - (omit if oil-free)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons nutritional yeast - divided
  • 1 cup polenta - medium grain yellow cornmeal
  • 1/2 teaspoon ground sea salt
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon cayenne pepper - optional, but recommended

Instructions

  • In a food processor, add the artichoke hearts, basil, arugula, pine nuts, minced garlic, olive oil, black pepper and 1 tablespoon nutritional yeast. Process until combined. Set aside.
  • In a large, deep skillet/pan, bring the vegetable broth to a simmer over medium high heat (it will take about 5 minutes). Add the polenta and stir with a long spoon. Reduce the heat to low and simmer gently, stirring constantly for about 5 minutes, until the polenta has started to thicken. Note: the mixture will pop and spatter a lot while cooking. Keep a large lid nearby. After a few minutes, cover the polenta and stir every 2-3 minutes until the polenta is thick, about 15 minutes, being careful not to burn.
  • When the polenta is thick, remove from heat and add the remaining 2 tablespoons nutritional yeast, lemon juice, salt and cayenne pepper. Stir until combined.
  • Finally, stir the artichoke pesto into the polenta and stir until blended. Serve. Add additional salt, pepper, or toasted pine nuts on top, if desired. Store in an airtight container in the fridge for 3-4 days. This recipes makes 4 cups, or 6 (2/3 cup) servings.

Notes

The polenta will spatter quite a bit while cooking so it’s really important you continue to stir constantly while cooking. You can walk away for a minute or so at a time, but I recommend covering with a large lid if you do, as it will spatter.
Do I need to toast pine nuts?
 

Nutrition

Serving: 0.67cup | Calories: 166kcal | Carbohydrates: 25.1g | Protein: 4.6g | Fat: 5.5g | Sodium: 619mg | Sugar: 1.8g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick