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Roasted and Grilled Vegetables On Mushroom Polenta With Pistachio Herb Pesto

Ingredients

Polenta

  • 2 cups water
  • 1/4 tsp. salt
  • 4 ozs. cornmeal
  • 1/4 oz. porcini mushrooms, dried, soaked in hot water

Pesto

  • 1/4 cup basil, chopped
  • 2 tbsps. marjoram, chopped
  • 2 1/2 garlic cloves, minced
  • 1/4 cup pistachios
  • 1/4 cup canola oil
  • 3 tsps. sherry vinegar
  • 1/2 tsp. black pepper, fresh ground – 3 zucchini, split in quarters
  • 3 gold bar squash, split in quarters
  • 3 leeks, split in quarters
  • 1 eggplant, cut into 1/2 inch slices
  • 1 Portobello mushroom, stemmed and sliced
  • 12 ozs. celery roots, peeled, steamed and sliced
  • 12 ozs. sweet potatoes, peeled, steamed and
    sliced
  • 2 1/2 red and yellow bell pepper, seeded and cut
    into 1/6

Polenta Instructions

  1. boil water, add salt, and mix in cornmeal.
  2. Stir until mixture becomes thick, add mushrooms, and remove from heat. Keep warm until ready to serve.

Pesto Instructions

  1. combine all ingredients in a food processor.

Vegetables Instructions

  1. lightly blanch the zucchini, squash, and leeks.
  2. Lightly brush squash, leeks, eggplant, and Portobello mushroom with olive oil before grilling.
  3. Toss the celery root, sweet potatoes, and peppers in oil and roast at 350° until tender.

To serve – divide polenta on to plates, arrange vegetables, and then drizzle with pesto.

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