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

Ingredient Facts and Health Benefits

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Directions

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