Smoked-mozzarella polenta with vegetable ragù and walnut pesto

Gluten Free, Vegetarian, Soy Free

4 Servings, 630 Calories/Serving

25 – 35 Minutes

The word “pesto” comes from the Italian pestare, which means “to pound.” Pestos are traditionally pounded in a mortar with a pestle.

Ingredients

  • 2 or 3 cloves peeled fresh garlic
  • 1 large leek
  • 2 cups cooked white beans
  • ⅓ cup pitted Kalamata olives (about 2½ ounces)
  • 1 head escarole
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 1½ cups diced tomatoes
  • ½ cup petite peas
  • One 18-ounce tube cooked polenta
  • 3½ ounces smoked mozzarella
  • ½ teaspoon red chile flakes (optional)
  • Sun Basket walnut pesto (walnuts - olive oil - Parmesan - fresh garlic - salt - pepper)

Ingredient IQ

The word “pesto” comes from the Italian pestare, which means “to pound.” Pestos are traditionally pounded in a mortar with a pestle.


Instructions

1

Prep the vegetable ragù ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the leek slices in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek slices from the surface of the water and pat dry.
  • Rinse the white beans.
  • Cut the olives in half lengthwise.
  • Trim the root end from the escarole; coarsely chop the leaves.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the vegetable ragù and one for garnish.

2

Make the vegetable ragù

In a large sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the garlic and leek, season with salt and pepper, and cook, stirring occasionally, until the leek is tender, 5 to 6 minutes. Add the tomatoes, beans, olives, and ½ cup water, season with salt and pepper, and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in the escarole and cook until crisp-tender, 1 to 2 minutes.
Remove from the heat and stir in the peas and half the parsley. Season to taste with salt and pepper.
While the ragù cooks, prepare the polenta.

3

Cook the polenta

  • Remove the polenta from the packaging; cut the polenta into 1-inch cubes.
  • Using the coarse holes of a box grater, grate enough mozzarella to measure ½ cup. Save the rest for another use.
In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the polenta and ½ to ¾ cup water, depending on desired consistency. Using a masher or the back of a spoon, mash the polenta mixture until incorporated. Cook, stirring often, until the polenta mixture is heated through, 3 to 4 minutes. Remove from the heat and stir in the mozzarella. Season to taste with salt and pepper and drizzle with 1 teaspoon oil, if desired. Cover and keep warm.

4

Serve

Transfer the polenta to individual bowls, top with the vegetable ragù, and sprinkle with as many chile flakes as you like. Garnish with the walnut pesto and remaining parsley and serve.

Kids can!
  • Press the garlic (if you have a press).
  • Wash the leeks.
  • Rinse the beans.
  • Strip the parsley leaves.
  • Serve the meal.

Nutrition per serving: Protein: 21g (42% DV), Fiber: 15g (60% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 6g, Saturated Fat: 6g (30% DV), Cholesterol: 40mg (13% DV), Sodium: 950mg (40% DV), Carbohydrates: 69g (23% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: tree nuts, milk.

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