| Total Fat | 14g |
| Total Carbohydrates | 31g |
| Cholesterol | 15mg |
| Dietary Fiber | 5g |
| Sugars | 5g |
| Protein | 6g |
For the Zucchini and Tomatoes
For the Polenta
For the vegetables: Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper. Place the grape tomatoes, chopped zucchini, shallot, oregano, and olive oil in a bowl, then drizzle with olive oil and sprinkle with salt and cracked black pepper. Toss to coat, then spread the vegetables mixture onto the prepared baking sheet.
Roast for 30-35 minutes, or until the tomatoes burst and the shallots are crisp, tossing and spreading the vegetable back into a single layer twice throughout. Remove from the oven and set aside.
While the vegetables roast, prepare the polenta: Combine the broth, almondmilk, and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and very slowly whisk in the cornmeal, adding it in a very thin stream and whisking constantly to make sure there are no lumps.
Switch to a wooden spoon and reduce the heat to medium. Add the salt and pepper. Simmer for 5-10 minutes, stirring almost constantly and scraping the bottom of the pan to prevent sticking, until the polenta thickened. The timing will vary based on the brand and type of polentayou use. Remove from the heat and stir in the nutritional yeast and butter. Taste and add additional salt, pepper, or nutritional yeast as desired.
To serve, ladle the polenta into serving bowls. Top generously with roasted vegetables and sprinkle with fresh basil.
Store leftover polenta and vegetables separately in the refrigerator for up to 3 days. Rewarm the polenta gently on the stove with a splash of broth, water, or almondmilk to thin it as needed. Stir often, until heated through. Reheat the vegetables in a small skillet over medium heat or in a 350 degree F oven.
Courtesy of: Well Plated
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