Sheet-Pan Creamy Cashew Polenta with Roasted Veggies · One Recipe Daily

Ingredients

• 150 g polenta (coarse cornmeal)
• 700 ml water
• 100 g raw cashews, soaked in hot water for 1 hour and drained
• 2 tbsp nutritional yeast
• 1 tbsp olive oil, plus extra for drizzling
• 1 tsp salt, divided
• 1 medium zucchini (about 200 g), sliced into 1/2-inch rounds
• 200 g cherry tomatoes
• 200 g canned quartered artichoke hearts, drained and patted dry
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• Freshly ground black pepper, to taste
• 1 tbsp lemon juice
• Fresh basil leaves, for garnish (optional)