In order to bring you the best organic produce, some ingredients may differ from those depicted.
Smoked-mozzarella polenta with vegetable ragù and walnut pesto
Gluten-Free, Soy-Free, Vegetarian
2 Servings, 630 Calories/Serving
The word “pesto” comes from the Italian pestare, which means “to pound.” Pestos are traditionally pounded in a mortar with a pestle.
In your bag
- 2 or 3 cloves peeled fresh garlic
- 1 large leek
- 2 cups cooked white beans
- ⅓ cup pitted Kalamata olives (about 2½ ounces)
- 1 head escarole
- 6 or 7 sprigs fresh flat-leaf parsley
- 1½ cups diced tomatoes
- ½ cup petite peas
- One 18-ounce tube cooked polenta
- 3½ ounces smoked mozzarella
- ½ teaspoon red chile flakes (optional)
- Sunbasket walnut pesto (walnuts - olive oil - Parmesan - fresh garlic - salt - pepper)
Protein: 21g (42% DV), Fiber: 15g (60% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 6g, Saturated Fat: 6g (30% DV), Cholesterol: 40mg (13% DV), Sodium: 950mg (40% DV), Carbohydrates: 69g (23% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts
Wash produce before use
Prep the vegetable ragù ingredients
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the leek slices in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek slices from the surface of the water and pat dry.
- Rinse the white beans.
- Cut the olives in half lengthwise.
- Trim the root end from the escarole; coarsely chop the leaves.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the vegetable ragù and one for garnish.
Make the vegetable ragù
Remove from the heat and stir in the peas and half the parsley. Season to taste with salt and pepper.
While the ragù cooks, prepare the polenta.
Cook the polenta
- Remove the polenta from the packaging; cut the polenta into 1-inch cubes.
- Using the coarse holes of a box grater, grate enough mozzarella to measure ½ cup. Save the rest for another use.
- Press the garlic (if you have a press).
- Wash the leeks.
- Rinse the beans.
- Strip the parsley leaves.
- Serve the meal.