Creamy Polenta with Zucchini | Blue Diamond

Ingredients

• 2 pints cherry or grape tomatoes
• 1 pound zucchini (2 medium) quartered length-wise then cut into 1/4-inch slices
• 1 large shallot 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 Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
• 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 thinly sliced fresh basil leaves