Crispy Herbed Polenta Stacks with Roasted Root Vegetables & Zesty Pecan Pesto

Ingredients

• 1 cup yellow cornmeal
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 2 cups mixed root vegetables (carrots, beets, parsnips, potatoes), cubed
• 2 tablespoons olive oil (for roasting)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup pecans
• 1/2 cup fresh basil leaves
• 1/4 cup grated parmesan cheese (for pesto)
• 1/4 cup olive oil (for pesto)
• 1 clove garlic
• 1/4 teaspoon salt (for pesto)

Instructions

1. In a medium saucepan, bring water to a boil, add salt, then slowly whisk in cornmeal.
2. Reduce heat to low and cook, stirring frequently, for 20-25 minutes until thick and creamy.
3. Stir in 2 tablespoons olive oil and parmesan cheese, then mix in parsley and thyme. Set aside to cool slightly.
4. Preheat oven to 400°F (200°C). Toss root vegetables with 2 tablespoons olive oil, smoked paprika, salt, and pepper.
5. Spread vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized.
6. While vegetables roast, prepare pesto: blend pecans, basil, parmesan, garlic, olive oil, and salt until smooth.
7. Once polenta is cool enough to handle, cut into 1-inch thick rounds.
8. Heat a skillet over medium heat with a little oil. Sear polenta rounds for 3-4 minutes per side until golden and crispy.
9. Assemble stacks: place one polenta round on a plate, top with roasted vegetables, then another polenta round.
10. Top with a generous dollop of zesty pecan pesto and garnish with fresh herbs and pumpkin seeds.