1. In a large saucepan, bring the stock to a rolling boil; pour in the polenta in a steady stream, whisking continuously, until thickened; stir in the ricotta and cook over a low heat for 5 minutes, stirring occasionally. 2. Meanwhile, steam cook the vegetables for 3-4 minutes. 3. Remove the polenta from the heat and beat in the pesto sauce and seasoning (to taste). 4. To serve, spoon the polenta onto warmed plates, arrange vegetables over the polenta and garnish with parmesan and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
