Crispy Polenta Cakes with Roasted Vegetables

Ingredients

• 1 cup polenta
• 4 cups water
• 2 medium bell peppers
• 1 medium zucchini
• 1 medium red onion
• 3 tablespoons olive oil
• 1 cup vegan cheese
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon nutritional yeast
• 1 tablespoon balsamic vinegar

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.

3. 3

   Once boiling, gradually whisk in 1 cup of polenta. Reduce heat to low and cook, stirring frequently, for about 15-20 minutes until thick and creamy.

4. 4

   Remove from heat and stir in 1 cup of vegan cheese and 1 tablespoon of nutritional yeast until well combined.

5. 5

   Spread the polenta mixture onto a parchment-lined baking sheet, smoothing it to about 1/2 inch thick. Let it cool for at least 30 minutes until firm.

6. 6

   While the polenta is cooling, chop 2 medium bell peppers, 1 medium zucchini, and 1 medium red onion into bite-sized pieces.

7. 7

   In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 2 teaspoons of fresh thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper.

8. 8

   Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

9. 9

   Once the polenta has cooled and set, cut it into squares or rounds.

10. 10

    In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the polenta cakes and cook for 4-5 minutes on each side until golden and crispy.

11. 11

    Serve the crispy polenta cakes topped with the roasted vegetables and a drizzle of balsamic vinegar.

12. 12

    Garnish with additional fresh thyme if desired and enjoy your meal!