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.

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
Fresh basil, very thinly sliced
Vegan Parmesan

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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