Gluten-Free Polenta Cakes Recipe with Tomato Sauce | Life by Daily Burn

Ingredients

• 1 18-ounce tube of polenta or 1 cup instant polenta
• 1 onion
• 2 cloves garlic
• 2 tablespoons olive oil, finely chopped
• 1/2 cup zucchini, chopped into small pieces
• 1/2 cup eggplant, chopped into small pieces
• 1/2 cup mushrooms, chopped into small pieces
• 3 cups cherry tomatoes
• 1/2 tablespoon honey (or other sweetener)
• 2 tablespoons tomato paste
• 1 can chopped tomatoes
• 1/4 cup chopped basil
• 1 tablespoon Parmesan (optional)