Name: Basil Pesto-White Bean Polenta Stacks with Pepper & Artichoke Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; ¾ cup basil pesto; 3 (398 ml) cans cannellini (white kidney) beans; 90 ml Italian salad dressing; 3 (510 g) tubes polenta, pre-cooked; 1 ½ (340 g) jars roasted red bell peppers; 1 ½ (283 g) bags shredded carrots; 1 ½ cups shredded cheese, Italian blend; 1 ½ (142 g) pkgs spring mix (mixed greens); black pepper; extra virgin olive oil; salt

Basil Pesto-White Bean Polenta Stacks with Pepper & Artichoke SaladBasil Pesto-White Bean Polenta Stacks with Pepper & Artichoke Salad — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

¾ cup basil pesto

3 (398 ml) cans cannellini (white kidney) beans

90 ml Italian salad dressing

3 (510 g) tubes polenta, pre-cooked

1 ½ (340 g) jars roasted red bell peppers

1 ½ (283 g) bags shredded carrots

1 ½ cups shredded cheese, Italian blend

1 ½ (142 g) pkgs spring mix (mixed greens)

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F). Coat two large baking sheet pans with a thin layer of oil.

Slice polenta crosswise into ½-inch thick rounds. Divide between the baking sheets, arranging the slices in a single layer.

Place polenta in the oven (it doesn't have to be fully heated) while you prepare the topping.

Drain and rinse beans. Place in a large bowl along with pesto, salt, and pepper; stir to combine.

Remove baking sheets from the oven. Spoon the bean topping over the polenta slices, then top with cheese. (Wipe bowl clean with paper towels and reserve for later use.)

Return baking sheets to the oven and bake until polenta stacks are warmed through and cheese is melted, 8-10 minutes. Remove from oven.

Meanwhile, wash and dry spring mix (skip if it came pre-washed). Place in the reserved bowl along with the carrots.

Drain and roughly chop artichokes and roasted peppers. Add both to the bowl with the mixed greens, along with the dressing, and toss to combine the salad.

To serve, divide polenta stacks and salad between plates. Enjoy!

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