Creamy Polenta with Zucchini and Tomatoes

Ingredients (18)

• For the Zucchini and Tomatoes:
• 2 pints cherry or grape tomatoes
• 1 pound zucchini
• 1 large shallot
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 3/4 teaspoon dried oregano
• 1/2 teaspoon black pepper
• For the Polenta:
• 2 cups low sodium vegetable broth
• 1 cup Almond Breeze almondmilk Original Unsweetened
• 2 cloves minced garlic
• 3/4 cup  polenta
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons nutritional yeast or freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/4 cup thinly sliced fresh basil leaves