Creamy Polenta with Zucchini and Tomatoes

Serves: 4 Save

Ingredients (18)

  • For the Zucchini and Tomatoes:
  • 2 pints cherry or grape tomatoes
  • 1 pound zucchini
  • 1 large shallot
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • For the Polenta:
  • 2 cups low sodium vegetable broth
  • 1 cup Almond Breeze almondmilk Original Unsweetened
  • 2 cloves minced garlic
  • 3/4 cup  polenta
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons nutritional yeast or freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1/4 cup thinly sliced fresh basil leaves

Directions

Learn how to make this recipe at Well Plated

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!