It turns out, left over polenta makes an amazing sandwich filler! I was craving something a little creamy, so I made some creamy pesto. It turned out pretty delicious, so I'm posting a simple recipe! This is for a single serving.
Ingredients:
12-15 stalks of asparagus
2 Tbsp walnuts
2 cloves garlic
2 Tbsp plain soy milk
1-2 Tbsp Tofutti cream cheese
Dash of salt and pepper
Directions:
Preheat oven to 450 degrees F. Wash asparagus and snap woody ends. Place on cookie sheet and add about 1 tsp olive oil. Roll asparagus in oil and top with a dash of salt and pepper.
Place asparagus in the oven for about 5 minutes. Take out the pan and shake around to turn asparagus. Add walnuts and put back in the oven for an additional 5 minutes or until asparagus is soft.
In a food processor, add the asparagus, walnuts, garlic and soy milk. Blend together. Add 1 Tbsp of cream cheese and blend. If mixture is not creamy enough, add an additional Tbsp of cream cheese.
To finish off the spirals, spread the pesto on a tortilla or sandwich wrap. (I love to use Flatout brand flatbreads best. They are nice and fluffy, and with only 90 calories and 2.5g of fat, they're healthier than any tortillas I can find.) Top with diced polenta and diced, marinated, sun-dried tomatoes. Roll up like a sleeping bag, and slice with a serrated knife into 4 sections.
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