Ingredients
FOR THE ZUCCHINI AND TOMATOES
• two pints cherry either grape tomatoes
• one pound zucchini — two average, quartered length-wise, then slice in One-quarter-inch slices
• one big shallot — thinly sliced
• two tbsp extra virgin olive oil
• one tsp kosher salt
• three-quarters tsp dried oregano
• half tsp black pepper
FOR THE POLENTA
• two cups poor sodium vegetable broth
• one cup Almond Breeze almondmilk Original Unsweetened
• two cloves minced garlic — approximately two tsps
• three-quarters cup polenta — stone-ground, whole grain corn meal, white either yellow
• three-quarters tsp kosher salt
• half tsp black pepper
• two tbsp nutritional yeast either freshly grated Parmesan cheese — if you want
• two tbsp unsalted butter — either non-dairy butter substitute
• One-quarter cup thinly sliced fresh basil leaves
Instructions
1. For the vegetables: Prewarmth the oven to 400 degrees F. For easy clear up, line a big, rimmed baking sheet with parchment paper. Place the grape tomatoes, sliced zucchini, shallot, oregano, and olive oil in a bowl, then drizzle with olive oil and strew with salt and cracked black pepper. Blend to coat, then unfold the vegetables mix onto the prepared baking sheet. Roast for 30-35 mins, either bi till the tomatoes burst and the shallots are crisp, tossing and unfolding the vegetable back in a single stratum twice throughout. Take away from the oven and put aside.
2. Whereas the vegetables roast, prepare the polenta: Mix the broth, almondmilk, and garlic in a big saucepan and bring to a boil over high heat. Decrease the warmth to a simmer and very slowly blend within the cornmeal, adding this in a very thin stream and whisking constantly to prepare sure there are no lumps. Switch to a wooden spoon and decrease the warmth to average. place the salt and pepper. Simmer for 5-ten mins, mixing almost constantly and scraping the down of the pan to prevent sticking, bi till the polenta thickened. The timing can vary based on the brand and type of polentayou employ. Take away from the warmth and add within the nutritional yeast and butter. Taste and place additional salt, pepper, either nutritional yeast as desired.
3. To serve, ladle the polenta in submitting bowls. Top generously with roasted vegetables and strew with fresh basil.
Recipe Notes
Keep leftover polenta and vegetables separately within the refrigerator for up to 3 days. Rewarm the polenta carefully on the stove with a splash of broth, water, either almondmilk to thin this as needed. Add often, bi till heated through. Rewarmth the vegetables in a small skillet over average warmth either in a 350 degree F oven.
