Pesto Roasted Cherry Tomatoes and White Beans over Vegan Cheesy Polenta

INGREDIENTS

1 qt

cherry tomatoes

2 tbsp

vegan pesto (store bought or homemade, plus some extra for serving)

1 oz

can or 1 3/4 cups cooked cannellini beans (rinsed and drained)

salt and pepper

2 cups

water

1 cup

unflavored soy or almond milk

1 tbsp

lemon juice

1 cup

polenta grits (gluten free if needed)

1/4 cup

nutritional yeast flakes

1/2 tsp

salt (or to taste)

1/4 tsp

pepper (or to taste)