Spinach Pesto

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Ingredients

4 servings

250 g
350 g
3
1 Polenta instant
Mushrooms
Tomatoes
Zucchini 100 g
1100 ml
3 TBL sp
2 TBL sp
2 TBL sp Cheese (grated)
Bouillon (vegetable)
Margarine
Balsamic vinegar
Oregano

Prep

10 min

1. Cut mushrooms into quarters
2. Cut zucchini into thin quarters
3. Cut tomatoes into cubes
4. Pre-heat oven to 200°C

Cook

10 + 20 min

Sauté mushrooms

medium heat, until mushrooms shrink and moisture is gone ~5 min

Cook bouillon

Add zucchini, tomatoes, oregano and balsamic vinegar

let everything simmer until warm ~3 min, season with salt and pepper

Reduce heat and slowly stir in the polenta

make sure it doesn’t burn

Add the margarine and half the cheese

stir well

Spread the polenta into an oven dish, add the vegetables on top and sprinkle with the rest of cheese

~15 min at 200°C