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–+ servings

Polenta and Vegetable Stack with Oil Free Pesto

Janice CarterJanice Carter
A vibrant and wholesome dish featuring layers of creamy polenta, roasted seasonal vegetables, and a fresh, oil-free basil pesto. This plant-based stack offers a delightful combination of textures and flavors, making it a nourishing option for lunch or dinner.
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Course Main Course
Servings 4 people

Ingredients
  

For the polenta base:

  • 1 cup polenta
  • 3½ cups water
  • 1 cup vegetable stock
  • 1 brown onion finely diced
  • 1 garlic clove
  • 1 tsp onion powder
  • ¼ tsp garlic powder
  • 3 tbsp toasted sesame seeds
  • a good handful of fresh herbs chopped finely (pasley, chives, oregano, basil) or 1 1/2 tsp italian herbs

Sugggested vegetables for the stack

  • 2 red onions peeled and cut into six wedges
  • 2 red capsicums (bell peppers) eachvut into eight long strips
  • 6 courgettes (zucchini) halved lengthways
  • 6 large portobello mushrooms
  • 10 cherry tomatoes halved
  • as many garlic cloves as you like, peeled.

Oil-Free Pesto

  • 2 cups basil leaves
  • 2 cups baby spinach leaves
  • 3 tbsp pine or walnuts
  • 1 med tomato
  • 4 garlic cloves peeled
  • 2 tbsp nutritional yeast

Instructions
 

For the polenta base

  • .Use a large non-stick pot
  • Place water, onion, garlic, onion and garlic powders, stock cube into the pot and bring to a boil.
  • Turn the heat down and simmer for a few minutes to allow the onion and garlic to cook.
  • Bring back to high heat and slowly pour in the polenta, whisking vigorously, so no lumps form. (Watch for splashes).
  • Stir in the sesame seeds and herbs.
  • Turn heat down again and put the lid on and allow to simmer for 3 minutes.
  • Press polenta into a baking paper-lined rectangular baking dish and place in the fridge to set for one hour.

For the vegetable stack:

  • Turn the oven on to 180°C and line a roasting dish with baking paper. While it is heating, prepare the vegetables
  • Place all vegetables in a large bowl. Mix ½ tsp vegetable stock into 3 Tbsp of water.
  • Using your hands, mix seasoned water through all the vegetables until evenly coated.
  • Lay onions, peppers, zucchini and garlic in a single layer on a roasting dish.
  • Roast until softening, then add mushrooms and tomatoes and roast until all vegetables are cooked and golden.

For the OIl-Free Pesto

  • Blend all ingredients in a food processor. Add small amounts of water if it seems too dry.
  • Store in the fridge for a week and freezes well.

To Serve

  • Cut polenta into triangles, dip each wedge in a little raw polenta to stop them sticking and grill for 5 minutes on each side or place in a sandwich press and cook until golden.
  • Place two hot wedges of polenta on a plate and arrange vegetables attractively on top. Place a few baby spinach leaves among roasted vegetables.
  • Drizzle the stack with the pesto
Keyword pesto, plant-based, polenta, vegan, vegetable stack
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