Soft Polenta & Mushroom Bowl With Walnut-Kale Pesto
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
A hearty bowl featuring creamy polenta, sautéed mushrooms, and a vibrant walnut-kale pesto. Perfect for a spring dinner.
Ingredients
- 946 ml water
- 2.46 ml sea salt
- 237 ml polenta
- 14.8 ml avocado oil
- 14.8 ml avocado oil
- 473 ml mushrooms chopped
- sea salt
- freshly ground black pepper
- 591 ml spinach thinly sliced
- 118 ml tomato diced
- 29.6 ml red onion diced
- 118 ml Walnut-Kale Pesto
- 0.5 lemon halved
- 29.6 ml raw walnuts
- 59.1 ml kale stemmed and roughly chopped
- 59.1 ml extra-virgin olive oil
- 29.6 ml water
- 4.93 ml freshly squeezed lemon juice
- 1 clove garlic
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 15 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 225 mg
- Iron: 3.64 mg
- Magnesium: 84.9 mg
- Phosphorus: 235 mg
- Potassium: 986 mg
- Zinc: 1.78 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml water
- 2.46 ml sea salt
- 237 ml polenta
- 14.8 ml avocado oil
- 14.8 ml avocado oil
- sea salt
- freshly ground black pepper
- 118 ml Walnut-Kale Pesto
- 29.6 ml raw walnuts
- 59.1 ml extra-virgin olive oil
- 29.6 ml water
- 4.93 ml freshly squeezed lemon juice
- 1 clove garlic
- sea salt
- freshly ground black pepper
Prepare
- Chop 473 ml mushrooms
- 591 ml spinach, thinly sliced
- Dice 118 ml tomato
- Dice 29.6 ml red onion
- Halve 0.5 lemon
- 59.1 ml kale, stemmed and roughly chopped
Let's Cook
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Step 1.
In a medium pot, bring 4 cups water to a boil. Add ½ teaspoon sea salt, then slowly pour in 1 cup polenta while stirring constantly. Add 1 tablespoon avocado oil, reduce heat to low, and cover. Cook for about 30 minutes, stirring occasionally, until the polenta is soft and creamy.
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Step 2.
While the polenta cooks, soak 2 tablespoons raw walnuts in water for 30 minutes. Then rinse and drain the walnuts.
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Step 3.
In a small skillet over medium heat, warm 1 tablespoon avocado oil. Add 2 cups chopped mushrooms, a pinch of sea salt, and a pinch of black pepper. Cook for 5 minutes, stirring frequently, until the mushrooms are browned and tender. Turn off the heat.
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Step 4.
While the mushrooms cook, make the pesto: In a blender or food processor, combine the drained walnuts, ¼ cup stemmed and roughly chopped kale, ¼ cup extra-virgin olive oil, 2 tablespoons water, 1 teaspoon lemon juice, 1 clove garlic, a pinch of sea salt, and a pinch of black pepper. Blend on high for about 2 minutes, scraping down the sides as needed, until smooth and creamy. Taste and adjust seasoning if desired.
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Step 5.
Assemble each bowl: Divide the cooked polenta, sautéed mushrooms, 2½ cups thinly sliced spinach, ½ cup diced tomato, and 2 tablespoons diced red onion between two bowls. Top each with a dollop of the walnut-kale pesto and garnish with a lemon wedge.