Polenta Veggie Burgers with Pesto & Veggies

• Vegetarian

• Produce

  • 1 tbsp Basil, dried
  • 1 cup Basil, fresh leaves
  • 2 cloves Garlic
  • 1 Grape tomatoes
  • 1 Zucchini and yellow squash

• Canned Goods

  • 2 cups Vegetable stock, low-sodium

• Baking & Spices

  • 1 1/2 cup Cornmeal
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin
  • 6 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Cashews

• Bread & Baked Goods

  • 1 Buns, whole wheat or gluten free

• Dairy

  • 1 tbsp Butter, vegan or regular
  • 1/2 cup Milk

Found on pumpkinandpeanutbutter.com

Ingredients

• 2 cups low sodium vegetable stock
• 1/2 cup milk of choice
• 1 1/2 cup cornmeal
• 1 tablespoon butter (vegan or regular)
• 1 tablespoon dried basil
• salt to taste
• extra virgin olive oil, for brushing
• grape tomatoes
• sliced zucchini and yellow squash
• 1 tablespoon extra virgin olive oil
• whole wheat or gluten free buns
• 1/3 cup cashews
• 1 cup fresh basil leaves
• 5-6 tablespoons extra virgin olive oil, or more if needed
• 2 cloves garlic
• salt and pepper, as desired

Directions

• In a medium-sized pot, bring vegetable stock and milk to a boil and whisk in cornmeal until smooth. Turn heat down to medium low and cook for another 6-8 minutes, whisking throughout. Remove from heat and stir in butter, basil, salt, and pepper.
• Pour polenta onto a parchment lined baking sheet and spread into a 1-2 inch rectangle. Make sure the surface is smooth. Refrigerate for 1-2 hours.
• Preheat oven to 450 degrees. Once polenta is chilled, cut it into 8 equal squares and brush it with olive oil. Bake for 15 minutes, then flip and bake for an additional 10-15 minutes (or until golden brown). While polenta is cooking, also roast your tomatoes and zucchini and squash in the same oven on a parchment lined baking sheet. I just drizzle them with a little olive oil, salt, and pepper, and cook for 20-25 minutes.
• While the polenta and veggies are cooking, whip up your pesto in a high speed blender or food processor. Just place all the pesto ingredients into a blend and puree until desired consistency is reached.*
• Time to layer your burgers! Start with a bun and layer one polenta burger on top, followed by a generous spoonful of pesto, one slice of each zucchini and squash, and some roasted tomatoes. Dig on in!