Italian Vegetable Breakfast Polenta Bowls

Italian · 25 min · vegetarian, gluten-free

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Ingredients

• 1 cup instant polenta
• 4 cups vegetable broth
• 1 cup cherry tomatoes
• 1/4 cup fresh basil
• 2 medium zucchini
• 2 tablespoons olive oil
• 1/4 cup grated parmesan cheese
• to taste salt
• to taste black pepper

Method

1. Bring the vegetable broth to a boil in a large saucepan. Gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat and cook for about 5 minutes until thickened, then season with salt and pepper.
2. While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Slice zucchini into thin rounds and sauté until tender, about 5 minutes.
3. Add cherry tomatoes to the skillet with zucchini and cook for another 2-3 minutes until they soften slightly. Remove from heat.
4. Chop fresh basil finely and set aside.
5. Spoon the creamy polenta into bowls. Top with sautéed zucchini and cherry tomatoes.
6. Drizzle with remaining olive oil, sprinkle with grated parmesan cheese, and garnish with chopped basil.

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

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