Description
This 30-minute vegan dish features creamy polenta infused with rich cashew cream, topped with tangy burst cherry tomatoes for a comforting yet bright meal.
Ingredients
Units
Scale
- Several cups salted water
- 1 cup polenta
- Cashew cream (prepared by blending raw cashews and filtered water)
- Olive oil
- Minced garlic
- Dried basil
- Dried oregano
- Dried parsley
- 4 cups grape tomatoes (or tricolor or heirloom)
- Sea salt
- Finely chopped basil
- Vegan parmesan
Instructions
- Bring several cups of salted water to a boil.
- Slowly whisk in one cup of polenta, whisking vigorously.
- Reduce heat and simmer for 10 to 15 minutes, or until thickened.
- Stir in a generous pour of cashew cream.
- Heat olive oil in a large sauté pan.
- Add minced garlic, dried basil, dried oregano, and dried parsley; cook until fragrant.
- Add four cups of grape tomatoes and a bit of sea salt.
- Cook tomatoes for 6 to 10 minutes, or until they burst open.
- Spoon burst tomatoes over the warm polenta.
- Finish with finely chopped basil and a sprinkle of vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 400
- Fat: 15
- Carbohydrates: 45
- Fiber: 5
- Protein: 8