Vegan Polenta with Roasted Cherry Tomatoes and Basil
Creamy polenta topped with sweet and savory roasted cherry tomatoes and fresh basil. A simple yet elegant vegan lunch option.
Ingredients
- 1 cup Polenta (Cornmeal)
- 4 cups Vegetable Broth
- 1 pint Cherry Tomatoes
- 2 cloves Garlic
- 0.25 cup Fresh Basil
- 2 tbsp Olive Oil
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Toss cherry tomatoes with olive oil, garlic, salt, and pepper on a baking sheet.
- 3Roast for 20-25 minutes, or until the tomatoes have burst and are slightly caramelized.
- 4While tomatoes are roasting, bring vegetable broth to a boil in a saucepan.
- 5Slowly whisk in the polenta, stirring constantly to avoid lumps.
- 6Reduce heat to low and cook, stirring frequently, for 20-25 minutes, or until the polenta is thick and creamy.
- 7Spoon polenta into bowls and top with roasted cherry tomatoes and fresh basil.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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