Polenta Pizza w/ Kale Pesto

Photo: Polenta Pizza with Kale Pesto
Our favorite green gets mixed with fresh basil in this mega healthy pesto. Use on top of this simple polenta ‘pizza’ or anything else!
Yield
6-8 Servings
Vegan
Entrees
Ingredients
  • 1½ cups vegetable broth
  • 1 cup unsweetened non-dairy milk
  • 1 cup polenta (course-ground cornmeal)
  • ½ teaspoon each black pepper and dried basil
  • 1 cup shredded cheese (dairy or vegan)
  • ½ cup toasted walnuts or pecans
  • ½ cup sun-dried tomatoes, soaked
  • ¼ cup extra virgin olive oil (more to taste)
  • 1 clove garlic
  • 4 cups packed kale, de-stemmed and washed
  • 2 cups fresh basil, washed
  • Salt and pepper to taste
Instructions
  1. To make the polenta pizza: bring broth and milk to a low boil in a medium saucepan. Add polenta, pepper and dried basil. Simmer over very low heat for 5 minutes, stirring constantly. Turn off heat and let stand 10 minutes. Stir in cheese until melted completely.
  2. Pour polenta into a baking dish, spreading evenly. Chill for 1 hour or until firm.
  3. Meanwhile, prepare the pesto: blend nuts, tomatoes, olive oil, garlic, kale and fresh basil in a food processor until totally smooth. Add more oil (or water) if needed to achieve desired consistency.
  4. When polenta is firm, slice into squares and arrange on a serving plate. Spread pesto on top. Warm in oven or serve at room temperature. Enjoy!