Polenta with Summer Veggies
7 reviewsCreamy vegan polenta with seasonal veggies. Hello, sunshine!
Ingredients
Make sure you have...
Utensils
Stovetop, Pot (small), Knife
recipe
Step 1
Wash & cube the zucchini.
Step 2
Heat a drizzle of olive oil in a pan over medium heat. Add crushed or minced garlic & stir.
Step 3
Add the zucchini. Cook, stirring for 2 min. Wash & drain the baby tomatoes. Add the tomatoes, thyme, salt & pepper to the pan. Cook, stirring for 3-5 min. Turn off the heat & cover to keep warm.
Step 4
While the veggies are cooking, bring the coconut milk to a gentle boil in a saucepan. Season with salt & pepper.
Step 5
Add the polenta & a drizzle of olive oil to the coconut milk. Stir to combine. Reduce the heat to medium-low. Stir constantly for 7-10 min, or until the polenta is smooth & creamy.
Step 6
Serve the polenta with the sautéed veggies & a handful of arugula. Garnish with a drizzle of olive oil, salt & pepper. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 973 cal. |
| Fat | 71 g |
| Carbohydrates | 73 g |
| Protein | 14 g |
| Fiber | 9 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Polenta with Summer Veggies" contains: 973 Energy ; 71 g of Fat ; 73 g of Carbohydrates ; 14 g of Protein ; 9 g of Fiber.
Price per portion
| $ | Recipes under $2 per portion |
| $$ | Recipes $2 - $4 per portion |
| $$$ | Recipes $4+ per portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
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