Creamy Polenta with Zucchini and Tomatoes

INGREDIENTS

2 pints

cherry or grape tomatoes

1 lb

zucchini (2 medium), quartered length-wise, then cut into 1/4-inch slices

large shallot, thinly sliced

2 tbsp

extra virgin olive oil

1 tsp

kosher salt

3/4 tsp

dried oregano

1/2 tsp

black pepper

2 cups

low sodium vegetable broth

1 cup

Almond Breeze almondmilk Original Unsweetened

2 cloves

minced garlic (about 2 teaspoons)

3/4

cup polenta (stone-ground, whole grain corn meal, white or yellow)

3/4 tsp

kosher salt

1/2 tsp

black pepper

2 tbsp

nutritional yeast or freshly grated Parmesan cheese (optional)

2 tbsp

unsalted butter or non-dairy butter substitute

1/4 cup

thinly sliced fresh basil leaves