Creamy Polenta With Roasted Root Vegetables and Kale Pesto
SERVES: 4
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR
• 130g root vegetables like beets, carrots, turnips and radishes, peeled and cut into ½cm cubes• ¼ cup plus 2 tbsp extra-virgin olive oil• 1 tsp salt• 6 cups water or low-sodium vegetable stock• 1 cup quick-cooking polenta• ¼ cup Parmesan cheese, finely grated• Black pepper• 1 garlic clove • 2 cups kale, chopped• 2 tbsp pine nuts• 2 tbsp lemon juice 1. Preheat oven to 200 deg C. On large baking sheet, toss vegetables with 2 tablespoons olive oil and ¼ teaspoon salt. Roast for 30 to 35 minutes, until tender.
2. Meanwhile, in large pot, bring water or stock, polenta and ½ teaspoon salt to a boil, whisking constantly. Reduce to a simmer, cover, and cook for 10…
