Burst Cherry Tomato Polenta

This 30-minute vegan burst cherry tomato polenta is bound to become a weeknight staple. Rich cashew cream is woven through hot polenta. Then, the polenta is served generously topped with burst cherry tomatoes.



Ingredients
Creamy Polenta
1/2 cup raw cashews, soaked overnight (unless using a high-speed blender)
3 1/2 cups filtered water, divided
1/2 teaspoon sea salt
1 cup polenta
Burst Cherry Tomatoes
2 tablespoons olive oil
3 cloves garlic, smashed, peeled, and roughly chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes (optional)
4 cups heirloom cherry tomatoes or standard cherry tomatoes (2 pints)
Sea salt, to taste
Garnish
Fresh basil, very thinly sliced
Vegan Parmesan

Instructions
For the Creamy Polenta
Add the cashews and 1/2 cup of the filtered water to a blender, and blend on high until completely smooth. Set aside.
Bring the remaining 3 cups water and the salt to a boil in a large saucepan. While whisking, very slowly add in the polenta. Make sure you add just a little bit at a time while quickly whisking, otherwise you'll end up with clumps.

next instruction : www.blissfulbasil.com

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