Creamy Vegan Polenta Bake - The Blender Girl

Ingredients

• 4 cups (600g) peeled and cubed orange-flesh sweet potato
• 3 tablespoons (45ml) extra-virgin olive oil
• 1 teaspoon (6g) Celtic sea salt, plus more to taste
• 2 cups (300g) diced yellow onion
• 1/2 cup (120ml) vegetable broth
• 1/2 cup (70g) raw unsalted cashews, soaked and drained
• 1 1/2 teaspoons (7.5g) minced fresh ginger, plus more to taste
• 7 cups (1.68l) vegetable broth
• 2 cups frozen corn
• 2 cups cornmeal
• 1/4 cup (16g) nutritional yeast, plus more to taste
• 1 teaspoon (4g) garlic powder, plus more to taste
• 4 cups (176g) baby spinach
• 1 bunch flat leaf parsley, finely chopped
• 4 cups (300g) lightly steamed broccoli florets