Easy Roast Veggie Polenta

Ingredients

• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth
• 2 tbsp olive oil plus more for roasting
• 2 tbsp nutritional yeast or Parmesan
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes
• 1 red onion, sliced into wedges
• Fresh thyme and rosemary
• Salt and pepper to taste

Instructions

1. 1Preheat oven to 425°F. Toss all vegetables with olive oil, salt, pepper, and fresh herbs. Spread on a baking sheet and roast 25–30 minutes until caramelized.
2. 2Bring vegetable broth to a boil in a medium saucepan. Slowly whisk in polenta, reduce heat to low.
3. 3Cook polenta, stirring frequently, for 20–25 minutes until thick and creamy. Stir in olive oil and nutritional yeast. Season generously.
4. 4Spoon polenta into bowls and top with roasted vegetables.
5. 5Finish with a drizzle of olive oil and fresh herbs.