Polenta with Pesto and Vegetable Medley

This is another quick-to-fix dish that has lots of color, flavor and taste and great for a meatless Monday meal. I’m using the polenta tube that you can find pre-cooked in stores. Just heat and serve. The vegetable medley is an easy stir fry. This is vegetarian, gluten-free, low-fat, diabetic friendly and delicious!

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dinner

Polenta with Pesto and Vegetable Medley

Yield: 3-4 servings

1 tube pre-cooked polenta
6 tablespoons basil pesto
2 tablespoons Romano or Parmesan cheese
MEDLEY:
½ yellow onion julienne
1 large zucchini sliced
1 bunch broccolini
4 oz. multi colored carrots matchstick
8 oz. Crimini mushrooms sliced
5 cloves of garlic chopped
2 teaspoons olive oil
Salt and pepper to taste

Clean and slice mushrooms and prep the onion, garlic, zucchini, carrots (if not purchased as matchstick) and chop the broccolini. Sauté all in a wok with olive oil. Add salt and pepper to taste. Slice polenta into half inch slices and steam or microwave to heat. Spoon pesto and sprinkle with cheese as pictured. Serve.

©2016 Aron Bradley
http://www.boomercuisine.com