One-Pan Baked Polenta with Marinara, Asparagus & Bell Peppers
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups chopped asparagus (2-inch pieces)
- 1 cup sliced multi color bell peppers (2-inch pieces)
- Sea salt, to taste
- 1 1-pound tube unflavored polenta; sliced into 12 rounds
- 1 cup marinara (I like Muir Glen tomato basil)
- 1 heaping teaspoon nutritional yeast
- 1/2 teaspoon dried oregano
- Fresh ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 1/3 cup vegan shredded Parmesan (I like Follow Your Heart); plus more for serving
- Fresh basil leaves, for topping
Instructions
- Heat oven to 425.
- Toss the asparagus and bell peppers in a 9x13 glass baking dish with the olive oil and salt.
- Arrange the 12 polenta rounds across the bottom of the pan, filling the gaps with the veggies.
- Bake for 10 minutes.
- Flip the polenta and veggies, then top the polenta with the marinara, nutritional yeast, oregano, black pepper, red pepper flakes, and Parmesan.
- Bake another 5 minutes, or until hot.
- Top with fresh basil.
- Serve with more Parmesan, black pepper, and red pepper flakes.