Sunshine Vegan Polenta Bake: A Flavorful Comfort Dish

Мethod of preparation

1. Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil. 2. In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until thick and creamy, about 15-20 minutes. 3. Once the polenta has thickened, stir in the nutritional yeast, salt, and pepper. Pour the polenta into the prepared baking dish and spread it out evenly. 4. In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers, zucchini, and garlic. Sauté for 5-7 minutes, until the vegetables begin to soften. 5. Add the cherry tomatoes, sun-dried tomatoes, dried basil, and oregano to the skillet. Cook for an additional 5 minutes, or until the tomatoes have softened and the flavors have melded together. 6. Stir in the baby spinach and cook until wilted, about 2 minutes. 7. Spoon the vegetable mixture over the polenta in an even layer. Place the baking dish in the preheated oven and bake for 20-25 minutes, until the vegetables are tender and slightly caramelized. 8. Remove from the oven and let cool slightly before serving. Garnish with fresh basil leaves and serve warm. Enjoy your Sunshine Vegan Polenta Bake!