Vegan ‘Meatballs’ with Creamy Tomato Sauce and Garlic Polenta – Ripple Foods

Ingredients

• POLENTA
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 quart low sodium vegetable broth
• 1 cup polenta (coarse ground cornmeal)
• 1⁄4 teaspoon ground black pepper
• SAUCE & VEGAN “MEATBALLS”
• 3 tablespoons olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 2 (15 oz.) cans low sodium tomato sauce
• salt and pepper, to taste
• 1 cup Ripple Original Half & Half
• 12 frozen veggie meatballs, cooked according to package
• Fresh Basil, chopped