Well I’m going to be completely honest.
I mean, I’m normally pretty real with everyone.
This photo does NOT do the dish any justice.
I debated not posting… but I couldn’t just keep this recipe to myself like a selfish little kid (or Housewife of Orange County).
Because yes it’s that good.
It’s cozy and fresh and satisfying and healthy!
Heck. To. The. Yes.
All you have to do is simmer a little bit of veg stock then slowly stir in polenta grits and gently bubble it up until the mixture is nice and luxuriously thick. Season with freshly cracked black pepper, spicy red pepper flakes, and sea salt, to taste… let’s not forget the dried oregano and savory nutritional yeast! Top with tender roasted cherry tomatoes and snap peas, then throw on a few creamy avocado slices, plus a sprinkle of vegan parm and fragrant basil leaves if you really want to kick the flavor up a notch.
Dig. In.
P.S. Uhhh honestly I have nothing more to say.
Creamy Polenta with Roasted Tomatoes & Snap Peas
Ingredients
- 1 cup low sodium vegetable broth
- 1/3 cup corn grits polenta (I use Bob's Red Mill)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste
- 4 dashes dried oregano
- 1 tablespoon nutritional yeast
- 1 cup cherry tomatoes
- 1 cup sugar snap peas
- Extra virgin olive oil, enough to lightly coat tomatoes and peas
- Sea salt, to taste
- 1/4 medium avocado; sliced
- Vegan Parmesan (optioanl); for topping
- Fresh basil (optional); for topping
Instructions
- Heat the oven to 425 degrees.
- On a rimmed metal baking sheet lined with parchment paper, toss the tomatoes and snap peas in enough olive oil to coat. Season with salt.
- Roast with 10 minutes or until the tomatoes begin to burst and the peas are tender.
- Meanwhile, bring a small pot filled with the vegetable broth to a low boil.
- Slowly whisk in the polenta and bring to a simmer.
- Simmer for 5 minutes, stirring occasionally.
- Once the polenta has thickened, remove from heat, then stir in the salt, black pepper, and red pepper flakes to taste.
- Stir in the dried oregano, and nutritional yeast, then cover and rest for two minutes.
- Spoon the polenta in a bowl, then top with the roasted tomatoes and snap peas.
- Arrange the avocado slices on top, and sprinkle with vegan Parmesan and fresh basil, if using.