Ingredients

• For the Polenta, Vegetables and Sausage
• 5 ½ cups Water
• 1 ¼ cups Polenta (mix of course & fine)
• 2 Tbsp Coconut oil (optional)
• 2-3 Tbsp Herbs of choice, minced
• 1 ½ lbs Sausage, precooked (small diced)
• 1 medium Onion, diced
• 2 medium Zucchini, diced
• 2 cups Mushrooms, thin sliced
• 4 cloves Garlic, minced
• 1 cup Asparagus, thin sliced
• ½ cup Parmesan Cheese, grated
• 2 Tbsp Rice Bran or Olive Oil, for sautéing
• For the Pesto
• 1 large bunch Basil Leaves
• ½ bunch Parsley Leaves
• 2-3 cloves Garlic, peeled & cut in half
• ½ cup Walnuts, almonds, or pine nuts
• ½ cup Parmesan Cheese, grated
• 1 – 1 ¼ cups Olive oil
• To taste Salt & Pepper

Cooking Instructions

Combine the water, polenta, salt & pepper, and coconut oil (if desired) in a sauce pan and bring to a boil.

Reduce, cover and cook at a high simmer stirring occasionally for 10-15 minutes until the polenta is no longer grainy. Remove from the heat and pour over vegetables (see below).

While the polenta is cooking, sauté vegetables of choice in a skillet with rice bran or olive oil. Start with diced onion and add other vegetables based on density. Cook until they start to soften. Add sausage and cook for another 3-5 minutes.

Pour the polenta over the vegetables in the skillet and mix together, then remove from heat. Add fresh herbs and salt and pepper to taste. Spoon into individual ramekins, sprinkle with cheese and put under a broiler until cheese is golden brown.

Pesto: Place the basil & the remaining ingredients into a food processor & puree until desired smoothness. Season with salt & pepper.

Serve with the pesto.