Pesto Roasted Cherry Tomatoes and White Beans over Vegan Cheesy Polenta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
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.
Course:
Entree
Servings: 4
Ingredients
For the Pesto Roasted Tomatoes and White Beans
- 1 quart 4 cups cherry tomatoes
-
2
tbsp.
vegan pesto
store bought
or homemade, plus some extra for serving
- 1-14 oz. can or 1 ¾ cups cooked cannellini beans rinsed and drained
- salt and pepper to taste
For the Cheesy Vegan Polenta
- 2-3 cups water
- 1 cup unflavored soy or almond milk
- 1 tbsp. lemon juice
- 1 cup polenta grits gluten free if needed
- ¼ cup nutritional yeast flakes
- ½ tsp. salt or to taste
- ¼ tsp. pepper or to taste
Instructions
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.
Serve
-
Divide polenta among bowls and top with pesto roasted tomatoes and white beans. Top with an extra dollop of pesto.