Creamy vegan polenta with seasonal veggies. Hello, sunshine!
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Stovetop, Pot (small)
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!
Average estimated amount for one serving
Energy | 1050 cal. |
Fat | 78 g |
Carbohydrates | 74 g |
Protein | 14 g |
Fiber | 9 g |
On average, one serving of the recipe "Polenta with Summer Veggies" contains 1050 Energy, 78 g of Fat, 74 g of Carbohydrates, 14 g of Protein, 9 g of Fiber.
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