Cheesy Vegan Polenta with Basil Burst Tomatoes

Updated at: Thu, 17 Aug 2023 08:44:50 GMT

Step 1

Mix coconut milk and vegetable broth in a saucepan and bring to a boil. Whisk in polenta and nutritional yeast. Reduce heat to medium and whisk for a further 2 minutes to remove any lumps.

Step 2

Reduce heat to low and cover. Cook for 8 - 10 minutes, stirring occasionally. Add water to thin if needed. Remove from heat once smooth and creamy.

Step 3

Meanwhile, heat olive oil in a fry pan over medium to high heat. Add tomatoes and cook for 3 - 4 minutes without stirring, or until the bottoms begin to blister.

Step 4

Reduce heat to medium and mix in the garlic. Squish roughly 1/3 of the tomatoes with the back of a spoon and cook for a further 2-3 minutes, stirring regularly. Add in the basil, stir and remove from heat.

Step 5

Transfer the polenta to serving bowls and top with the burst tomatoes. Optionally garnish with fresh basil and vegan feta and serve with a side of sourdough toast. Enjoy! Store in the fridge for 3 - 4 days.

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Easy

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Under 30 minutes

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