Creamy Polenta with Zucchini and Tomatoes
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From Our Hearts to Your Hands

Creamy Polenta with Zucchini and Tomatoes

NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 8%
CARBS 37G50% OF CAL
10G FIBER13G OTHER14G TOTAL SUGAR
FAT 15G45% OF CAL
5G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy polenta base topped with roasted zucchini and cherry tomatoes with fresh herbs. Vegetarian and comforting, ready in under an hour.

mainitaliangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 pints 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 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon black pepper,
  • 2 cups low sodium vegetable broth
  • 1 cup Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
  • 2 cloves minced garlic (about 2 teaspoons)
  • 3/4 cup polenta (stone-ground whole grain corn meal white or yellow)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons nutritional yeast or freshly grated Parmesan cheese (optional)
  • 2 tablespoons unsalted butter or non-dairy butter substitute
  • 1/4 cup thinly sliced fresh basil leaves
PREP
—
SODIUM
1169MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.