Polenta Plenty: Creamy Lemon Polenta with Burst Tomatoes

Grab this

• 1 tablespoon olive oil
• 2 cups cherry tomatoes
• 2 garlic cloves, thinly sliced
• 3 cups low-sodium vegetable broth
• 1 cup unsweetened oat milk
• 1 cup quick-cooking polenta
• 2 tablespoons nutritional yeast
• 1 lemon, zested and juiced
• 1/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 cup loosely packed fresh basil leaves

Do this

1. Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook for 6 to 8 minutes, stirring occasionally, until blistered and beginning to burst.
2. Add the sliced garlic to the tomatoes and cook for 30 seconds. Remove the skillet from the heat and stir in half of the lemon juice.
3. Meanwhile, bring the vegetable broth and oat milk to a gentle boil in a medium saucepan.
4. Slowly whisk in the polenta. Reduce the heat to low and cook according to the package directions, usually 3 to 5 minutes, whisking often until thick and creamy.
5. Whisk the nutritional yeast, lemon zest, remaining lemon juice, salt and black pepper into the polenta. Add a splash of water or oat milk if you prefer it looser.
6. Spoon the polenta into shallow bowls or onto a serving platter. Top with the burst tomatoes, garlicky pan juices and fresh basil, then serve immediately.