Early Morning Harvest – Cheesy Polenta With Roasted Vegetables Recipe


organic polenta with vegetablesVegetables:
2 small zucchinis, diced
3 small yellow summer squash, diced
1 orange bell pepper, de-seeded and diced
1/2 sweet potato, diced
1/2 red onion, diced
drizzle of olive oil
sprinkle of kosher salt
sprinkle of ground black pepper


4 cups water
1 cup stone-ground polenta, dry
2 cups vegan cheese, shredded
1/4 cup large flaked nutritional yeast
sprinkle of kosher salt
sprinkle of ground black pepper

Preheat oven to 450 F. Dice the vegetables and scatter them on large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Give them a good shake and a stir. Roast at 450 F for 25 minutes, stirring halfway through. When done, remove and set aside. Reduce oven to 350 F.

Bring a large pot with the 4 cups of water to a boil. Give it a sprinkle of salt. Once boiling, slowly add the polenta while stirring continuously for 5 minutes. Then, turn to low heat and stir frequently for about 25 minutes to thicken. Stir in the cheese and nutritional yeast until melted and well combined. Remove from heat.

Coat a 9×9 inch baking dish with a nonstick cooking spray. Pour in the polenta and smooth over the top. Bake for 15 minutes at 350 F.

Once done baking, add the roasted vegetables on top and bake for an additional 15 minutes at 350 F.

Remove from oven, season with salt and pepper, and allow to rest for 5 minutes being serving. Serve hot.