Creamy vegan polenta with seasonal veggies. Hello, sunshine!
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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!
View nutritional information
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 1050 Energy, 78 g of Fat, 74 g of Carbohydrates, 14 g of Protein, 9 g of Fiber.