Creamy Polenta with Zucchini

Name: Creamy Polenta with Zucchini
Total time: 45 min
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

www.bluediamond.com

A 45 minute recipe for Extra Creamy Polenta with Zucchini and Tomatoes with Extra Creamy Almond Breeze.

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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