Recipe Vortex

500 g polenta

2l vegetable broth

2 zucchinis

1 handful fresh herbs, to serve

For the pesto:

4 handful fresh herbs (basil, coriander, parsley)

4 tbsp olive oil

to taste salt

2 tbsp lemon juice (optional)

Preheat the oven to 200°C. Heat up the vegetable broth in a pot and bit by bit stir in the polenta with a whisk. Cook on low temperature while stirring through until you have a thick consistency (about 5-8 minutes). In the meantime, julienne one zucchini and prepare the pesto sauce. For the pesto, place all the needed ingredients into a blender and mix until smooth. Add the pesto to the polenta and stir through.

Pour half of the polenta into a casserole dish, place the julienned zucchini on top and pour the rest of the polenta on it. Bake for 45 minutes. Serve with fresh herbs, sliced zucchini and if you want more pesto.