Polenta Pesto Vegetable Bread

It couldn't be simpler, and it tastes incredibly good. You can also top it with cheese or add nuts to the dough – be creative. It's also great to take with you and snack on.

Recipe for Polenta Pesto Vegetable Bread

Ingredients

Bread

• 150g Polenta
• 4 Organic Eggs
• 480g frozen vegetables, thawed
• 10g cream of tartar baking powder
• 150g Quark
• 50g Pesto
• 25g pine nuts
• Salt, pepper, herbs

Toppings

• Pesto
• Parmesan

Preparation

1. Mix all ingredients except the vegetables, then gently fold in the thawed vegetables at the end.
2. Pour the dough into a small baking dish, spread with pesto, and sprinkle with Parmesan.
3. Bake for 50 minutes at 180°C.
4. Let the bread rest in the refrigerator overnight so it can soak and firm up.

The GreatVita team wishes you a lot of fun trying it out.