Creamy polenta is mixed with pistachio-basil pesto and topped with slivers of juicy olives and red peppers.
Serving size: 2 polenta cups (185 grams)
Prep time: 20 minutes (plus at least 2 hours of refrigeration)
Cooking time: 10 minutes
- 3 cups (710 milliliters) water
- 1 cup polenta cornmeal
- ¼ cup shelled pistachios, lightly salted
- 1 ½ cups fresh basil
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- ¼ cup grated Parmesan cheese
- 1 small garlic clove
- ½ cup chopped Kalamata olives
- ½ cup chopped roasted red peppers
- Mist a 12-muffin tin with cooking spray and set aside. Bring water to a boil in a medium stockpot over high heat. Add polenta and remove from heat. Stir constantly until thickened, about 5 minutes.
- In a food processor, pulse pistachios until finely chopped. Add basil and pulse, then add oil, Parmesan and garlic and continue pulsing until blended, about 45 seconds.
- Stir half of the pesto mixture into the polenta. Spoon the pesto-polenta mixture into muffin tin compartments, filling each halfway. Cover and refrigerate until polenta has set, at least 2 hours or overnight.
- Turn on oven broiler. Remove polenta from refrigerator, gently remove each polenta cup and place on a cookie sheet lined with a silicone baking mat or parchment paper. Top each polenta cup with 2 teaspoons each of olives and peppers and 1 teaspoon of remaining pesto. Place under broiler for 1 to 2 minutes, until polenta is lightly browned and pesto bubbles. Remove from oven and serve immediately.
- Freeze leftover polenta cups in an airtight container. To reheat, place polenta cups in the refrigerator for 2 hours to thaw or microwave each for 45 seconds to 60 seconds.
Nutrition Per Serving:
CALORIES 198; TOTAL FAT 11g; SAT. FAT 2g; CHOL. 3mg; SODIUM 262mg; CARB. 20g;
FIBER 3g; SUGARS 1g; PROTEIN 5g; POTASSIUM N/A; PHOSPHORUS N/A
Note: Nutrition information for potassium and phosphorus in polenta not available. Used raw chopped red pepper instead of roasted red pepper for analysis.