Creamy Polenta with Zucchini and Tomatoes

WELL PLATED
16Ingredients
60Minutes
430Calories

Ingredients

US|METRIC
  • 2 pints cherry tomatoes
  • 1 pound zucchini (— 2 medium, quartered length-wise, then cut into 1/4-inch slices)
  • 1 shallot (large, — thinly sliced)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 cups low sodium vegetable broth
  • 1 cup almond (Breeze almondmilk Original Unsweetened)
  • 2 cloves minced garlic (— about 2 teaspoons)
  • 3/4 cup polenta (— stone-ground, whole grain corn meal, white or yellow)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons nutritional yeast (or freshly grated Parmesan cheese — optional)
  • 2 tablespoons unsalted butter (— or non-dairy butter substitute)
  • 1/4 cup fresh basil leaves (thinly sliced)
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    NutritionView More

    430Calories
    Sodium50% DV1210mg
    Fat49% DV32g
    Protein27% DV14g
    Carbs10% DV31g
    Fiber40% DV10g
    Calories430Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol15mg5%
    Sodium1210mg50%
    Potassium1220mg35%
    Protein14g27%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber10g40%
    Sugars11g22%
    Vitamin A45%
    Vitamin C80%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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