Dairy-Free Polenta Breakfast Bowl with Roasted Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the 2 medium zucchini into 1.27 cm pieces. Cut the 1 medium red onion into wedges. Cut the 1 bell pepper into 2.54 cm pieces. Leave the 1 pint cherry tomatoes whole. Place all the prepared vegetables in a large bowl. Add the 3 tablespoons of olive oil, and season with salt and pepper to your liking. Toss everything together until the vegetables are evenly coated.
3. 3Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes. The vegetables are ready when they are tender and have some browned, caramelized edges.
4. 4While the vegetables are roasting, pour the 4 cups of vegetable broth into a large, heavy-bottomed saucepan. Bring the broth to a rolling boil over medium-high heat.
5. 5Once the broth is boiling, gradually whisk in the 1 cup of polenta. Reduce the heat to low, so the polenta is just simmering. Cook for 20-25 minutes, stirring frequently to prevent sticking. The polenta is done when it is creamy and has thickened to your desired consistency.
6. 6Remove the polenta from the heat. Stir in the 2 tablespoons of dairy-free butter until it is completely melted and incorporated into the polenta.
7. 7Divide the creamy polenta among four bowls. Top the polenta generously with the roasted vegetables. Garnish with the 1/4 cup of fresh basil, torn into pieces.

Substitutions

Related Guides