Stovetop, Pot (small)
Wash & cube the zucchini.
Heat a drizzle of olive oil in a pan over medium heat. Add crushed or minced garlic & stir.
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.
While the veggies are cooking, bring the coconut milk to a gentle boil in a saucepan. Season with salt & pepper.
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.
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
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.