Pesto Polenta Rounds and Shiitake Bacon

Pesto Polenta Rounds and Shiitake Bacon


I totally have pesto on the brain after recently giving out samples of one of my pesto recipes with The Foodstand at a local famers’ market.


It was really inspiring to engage with the community, talk with local market goers and see people’s reactions to a non traditional pesto; we swapped out the basil for a parsley, cilantro and a baby kale variety! With all the fresh herbs starting to pop up, the spring sunshine, plus some left over polenta in my fridge, I found myself cooking up another batch of pesto with this easy recipe.

For the pesto: Another pesto recipe was invented based on what I had lying around

1 large handful of baby spinach, baby arugula, basil and parsley
3/4 cup olive oil
Small handful of pine nuts and almonds
Juice of 1 lemon


For the polenta:
Package of ready cooked polenta, great cheat for a week night

For the toppings:
5-7 baby tomatoes
2 large handfuls of shiitake caps
Splash of Tamari and liquid aminos
Pinch cayenne pepper and paprika
Salt to taste
Parsley, finely chopped

For the pesto:
Blend all ingredients in a food processor until smooth, adding more oil, lemon juice or water until desired consistency, salt to taste

For the polenta:
Slice into 1/2 inch rounds, bake for 5-7 minutes per side

For the shiitake bacon:

Get your massage on!





Lay the warm polenta on a plate, spread with pesto, top with fresh tomatoes, shiitake bacon and chopped parsley




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