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!

Print Recipe Pin Recipe Save Recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

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 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

Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!

Ingredients

Instructions

Chef Tips

Nutrition

Footer