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.
