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One-Pan Baked Polenta with Marinara, Asparagus & Bell Peppers

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Ingredients Method

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

Method
 

  1. Heat oven to 425.
  2. Toss the asparagus and bell peppers in a 9x13 glass baking dish with the olive oil and salt.
  3. Arrange the 12 polenta rounds across the bottom of the pan, filling the gaps with the veggies.
  4. Bake for 10 minutes.
  5. Flip the polenta and veggies, then top the polenta with the marinara, nutritional yeast, oregano, black pepper, red pepper flakes, and Parmesan.
  6. Bake another 5 minutes, or until hot.
  7. Top with fresh basil. 
  8. Serve with more Parmesan, black pepper, and red pepper flakes.