How to make vegan creamy polenta topped with roasted zucchini and tomato or any of your favorite veggies. Easy, healthy, and tastes rich and comforting
Ingredients For Creamy Polenta With Zucchini And Tomatoes Recipe
2 pint Cherry Or Grape Tomatoes
1 pound Zucchini 2 Medium, Quartered Length Wise, Then Cut Into 1/4 Inch Slices
1 Large Shallot Thinly Sliced
2 tablespoon Extra virgin olive oil
1 teaspoon Kosher salt
0.75 teaspoon Dried oregano
0.5 teaspoon Black pepper
2 cup Low Sodium Vegetable Broth
1 cup Almond breeze almondmilk original unsweetened
2 teaspoon 2 Cloves Minced Garlic About
0.75 cup Polenta Stone Ground, Whole Grain Corn Meal, White Or Yellow
0.75 teaspoon Kosher salt
0.5 teaspoon Black pepper
2 tablespoon Nutritional Yeast Or Freshly Grated Parmesan Cheese Optional
2 tablespoon Unsalted Butter Or Non Dairy Butter Substitute
0.25 cup Thinly Sliced Fresh Basil Leaves
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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