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March 6, 2018 <600 calories/serving

Polenta with Sun Dried Tomato Walnut Pesto

In partnership with Oldways, we have made a variety of Mediterranean recipes available here on our website. We hope you enjoy them just as much as we do! This polenta with sun dried tomato walnut pesto is a perfect example of switching up a traditional breakfast recipe with different ingredients!

polenta with sun dried tomato pesto
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Servings: 4 (click to scale)

Ingredients

  • 1/4 cup fresh basil
  • 1 cup polenta yellow cornmeal, dry
  • 2 cloves fresh garlic peeled
  • 2 Tbsp chopped walnuts halved
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup sun-dried tomatoes chopped
  • 4 cups water
  • 2 Tbsp extra virgin olive oil

Instructions

  • Combine tomatoes, garlic, basil (including stems), walnuts, and red pepper flakes into blender for food processor and pulse until combine. Gently add in oil and pulse until well mixed.
  • In sauce pot bring water to boiling and add polenta, stirring with whisk for 2-3 minutes. Allow to cook on medium low heat stirring every few minutes until done, about 20-30 minutes.
  • Whisk in tomato pesto into hot polenta and stir to combine and serve.

Chef Tips

Portion: 1 cup

Nutrition

Calories: 260kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 1.5g | Sodium: 15mg | Fiber: 3g | Sugar: 3g
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Categories: <600 calories/serving

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