Italian Savory Breakfast Polenta with Roasted Vegetables

Italian · 30 min · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1 cup instant polenta
• 4 cups vegetable broth
• 2 medium zucchini
• 1 pint cherry tomatoes
• 1 large red bell pepper
• 2 tbsp olive oil
• 1/4 cup fresh basil
• to taste salt
• to taste pepper

Method

1. Preheat oven to 400°F (200°C).
2. Chop zucchini, cherry tomatoes, and red bell pepper. Toss with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 15 minutes.
3. Meanwhile, bring vegetable broth to a boil in a saucepan. Gradually whisk in the polenta, stirring constantly to prevent lumps. Cook on low for about 5 minutes until thickened.
4. Stir in half of the chopped basil into the cooked polenta.
5. Divide the polenta into bowls, top with roasted vegetables, drizzle with remaining olive oil, and garnish with extra basil.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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