Polenta with Summer Veggies

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Creamy vegan polenta with seasonal veggies. Hello, sunshine!

Camille C.
Camille C.
373

6 minutes

Prep time

17 minutes

Cook time

1050 cal.

Per serving

Ingredients

Utensils

Stovetop, Pot (small)

recipe

Zucchini

Step 1

Wash & cube the zucchini.

Garlic

Step 2

Heat a drizzle of olive oil in a pan over medium heat. Add crushed or minced garlic & stir.

Cherry tomatoes
Zucchini
Thyme (dried)

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.

Coconut milk

Step 4

While the veggies are cooking, bring the coconut milk to a gentle boil in a saucepan. Season with salt & pepper.

Polenta

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.

Arugula
Polenta
Cherry tomatoes
Zucchini

Step 6

Serve the polenta with the sautéed veggies & a handful of arugula. Garnish with a drizzle of olive oil, salt & pepper. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy1050 cal.
Fat78 g
Carbohydrates74 g
Protein14 g
Fiber9 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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Polenta with Summer Veggies
Easy