Pesto Parmesan Olive Oil Dip

Recipe to try

Artichoke & Roasted Pepper Creamy Polenta Bowls with Pesto Parmesan Olive Oil Dip

Serves: 4

Ingredients

• 1 teaspoon Pesto Parmesan Olive Oil Dip
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups drained canned artichoke hearts, quartered
• 2 cups drained roasted red peppers, sliced
• 1 tablespoon neutral cooking oil
• 1 cup dry polenta
• 4 cups water
• ¼ cup grated Parmesan

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Cook the polenta in the water according to its package, stirring often. Stir in Parmesan.
3. Heat the neutral oil in a large skillet over medium heat. Add drained canned artichoke hearts, quartered and drained roasted red peppers, sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Spoon the polenta into four bowls. Top with the vegetables and drizzle with the seasoning mixture.