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Meatless Monday recipe of the week: Polenta and Pesto Sandwiches
I don't know about you, but my basil is already out of control. I've got two pots and they're just begging for use, even though we're barely into June.
If you have the same problem (and what a good problem to have!), you are probably already thinking about batches of pesto and caprese salad.
This Meatless Monday recipe is quick, easy and definitely takes care of your basil "problem." It's an ingenius melding of a bunch of ingredients that are just made for each other: filling polenta, summery basil pesto (try this recipe if you don't have a favorite recipe) and parmesan cheese.
Add a salad and you've got a simple, delicious Meatless Monday meal in no time flat.
Polenta and Pesto Sandwiches
1 tube organic polenta (16-18 ounces)
1/2 cup basil pesto
1/4 cup shredded parmesan cheese
Fresh basil leaves for garnish
Heat oven to 350 degrees. Oil a baking pan, or line it with parchment paper.
Slice the polenta (as you would a loaf of bread) into 1/3-inch slices. Make sandwiches by spreading pesto on the slices, sprinkling with parmesan on one slice and putting two slices together.
Carefully transfer the sandwiches to the baking pan. Bake until hot, about 20-25 minutes. Serve immediately, garnished with fresh basil leaves.
Serving Suggestion: Substitute sun-dried tomato pesto or cilantro pesto for the basil pesto. Substitute thin wedges of provolone or other cheeses for the parmesan.
— Recipe by Terese Allen for www.organicvalley.coop.