INGREDIENTS
12 oz
cocktail tomatoes
2 tbsp
balsamic vinegar
3 cloves
garlic
1 tbsp
grapeseed oil
1/2 tsp
sugar
1 serving
salt and pepper
1 cup
polenta
2 1/2 cups
water
1 1/2 cups
vegetable broth
1/2 cup
vegan cheese
3/4 tsp
salt
1 tbsp
butter
1 serving
grapeseed oil
8 oz
vegan cheese