Get the latest content and program updates via The Insider from Life Time.
Polenta Pistachio Pesto Casserole
Pesto and broccoli are topped with disks of polenta and grated Parmesan cheese for a homey casserole.
Ingredients
Pesto
- 4 cloves garlic, finely chopped
- 1 cup packed basil, finely chopped
- 1/4 cup shelled roasted pistachios, finely chopped
- 3/4 cup extra-virgin olive oil
- 3 tbs. grated Parmesan cheese
- 1/2 tsp. sea salt
Casserole
Directions
STEP 1
Place the pesto ingredients in a medium bowl and whisk to combine.
STEP 2
Preheat a large skillet to medium heat and add the oil. Working in batches, fry the polenta disks for one to two minutes per side, or until softened and lightly crispy.
STEP 3
Assemble the casserole in an 8-x-8-inch baking dish. Place a layer of shallots over the bottom of the baking dish, followed by a layer of broccoli; cover broccoli with dollops of pesto. Add a second layer of the veggies and pesto, then top with a layer of polenta disks. If there is any leftover pesto, broccoli, or shallots at the end, distribute over the top of the dish.
STEP 4
Garnish with cheese and pistachios. (Note: Slice the polenta slightly thinner to create two layers; simply layer veggies, pesto, and polenta, and repeat.)
STEP 5
This recipe was developed to leave on a friend's doorstep. Deliver with the following instructions: Enjoy within five days, or freeze for up to a month. Preheat the oven to 325 degrees F. Bake the dish until the broccoli is tender and the polenta has browned, crispy edges: 45 to 50 minutes (uncovered, from the refrigerator) or 65 to 75 minutes (from frozen, covered in foil and removing foil halfway through baking time).
For more nutritious, comforting recipes designed for leaving on a friend’s doorstep, visit “Caring Fare“.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman
Maddie Augustin is a Minneapolis-based recipe developer.
ADVERTISEMENT
More Like This
When the seasons change, trade the spring veggies in this polenta bowl for blistered tomatoes, summer squash, and yellow onions.
This pizza uses homemade pesto — made with tangy nutritional yeast instead of cheese! — and a gluten-free crust made from almond flour, eggs, coconut oil, and sea salt.
This simple-but-hearty polenta crust, adapted from Lynne Rossetto Kasper’s The Italian Country Table, is a cinch using Kasper’s double-boiler technique.