Rich and creamy vegan polenta is topped with warm pesto roasted cherry tomatoes and hearty white beans in this super simple and comforting summer meal.
I planted cherry tomatoes this year in my garden, but apparently that was totally unnecessary. See, by “this year” I mean my second year of planting a backyard vegetable garden, which means I still know nothing. It also means I planted stuff last year, when I knew even less, and it dropped all over the place and left seeds, which sprouted new plants this year. I guess I should’ve seen that coming, but this gardening stuff is a little overwhelming.
So even though I spaced my new plants apart a little better than last year (though still not great), I’m pretty sure the new crop of cherry tomatoes that sprouted from last year’s seeds are what’s mainly responsible for the tomato jungle that’s developing out back.
I hope you guys like tomatoes!
The tomatoes in my backyard are still green, but I guess it was a little silly of me to go out and buy cherry tomatoes for this dish, given the fact that I’ll probably soon be swimming in them. I thought of this recipe and got excited though. Couldn’t wait. This happens to me from time to time. Food can be some pretty exciting business, for those of us who don’t get out much.
It doesn’t get much simpler than this. Tomatoes in the oven, polenta on the stove, and dinner is ready in fifteen minutes. And oh, it will be good dinner. I’ve concluded that there isn’t much you can put on polenta that won’t taste incredible. Sweet works. Savory works. Breakfast is delicious and dinner rocks. And for all this I’m incredibly thankful to the lovely people over at Bob’s Red Mill for supplying the polenta that went into this delicious dish. This is awesome, given that I would have gone out and bought it otherwise, because Bob’s if my honest-to-goodness favorite.
Give me polenta, and you’ve got a friend for life.
Oh, and thanks also to my mom, for supplying the napkin that I used to photograph this yumminess. Polenta and pretty napkins are two things I can never get enough of.
Pesto Roasted Cherry Tomatoes and White Beans over Vegan Cheesy Polenta
For the Pesto Roasted Tomatoes and White Beans
Make the Pesto Roasted Cherry Tomatoes and White Beans
- Preheat oven to 400°. Place tomatoes into roasting pan or oven safe skillet and add pesto. Toss a few times to coat. Bake until juices bubble and tomatoes begin to split, about 15 minutes. Remove from oven and gently fold in beans. Season with salt and pepper.
Make the Cheesy Vegan Polenta
- While tomatoes roast, place 2 cups water, milk and lemon juice in medium saucepan and bring to a boil. Lower heat to a simmer and very slowly add polenta grits and nutritional yeast, whisking the entire time.
- Cook uncovered at a very low simmer until thick and creamy, about 10 minutes, adding water if the mixture becomes too thick. Remove from heat and allow to sit for about 5 minutes. Stir in salt and pepper.
- Divide polenta among bowls and top with pesto roasted tomatoes and white beans. Top with an extra dollop of pesto.