Polenta with Creamy Artichoke Pesto

• 4 cups Low Sodium Vegetable Broth
• 1 cup Polenta (medium Grain Yellow Cornmeal)
• 2 Tablespoons Nutritional Yeast
• 1/2 teaspoons Sea Salt
• 1 teaspoon Lemon Juice
• 14 ounces, weight Canned Artichoke Hearts, Drained
• 1 cup Fresh Basil
• 2 cups Baby Arugula
• 1/4 cups Pine Nuts
• 3 cloves Garlic
• 1 Tablespoon Olive Oil
• 1/4 teaspoons Freshly Ground Pepper
• 1 Tablespoon Nutritional Yeast

1. In a large deep pan, bring vegetable broth to boil.
2. Add polenta and stir with a whisk or a long spoon.
3. Reduce heat to low and simmer gently, stirring constantly until polenta is thick and has soaked in broth, about 15 minutes.
4. Use a long spoon as mixture will pop and bubble while cooking, and can burn.
5. When polenta is thick, add nutritional yeast and salt.
6. Stir and set aside.
7. Add lemon juice; stir.
8. In a food processor, add pesto ingredients.
9. Process until combined.
10. Stir pesto into polenta and enjoy!

vegetable broth, polenta, yeast, salt, lemon juice, hearts, fresh basil, arugula, nuts, garlic, olive oil, freshly ground pepper, yeast

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/polenta-with-creamy-artichoke-pesto/ (may not work)