Polenta with Greens, Roasted Tomatoes, and Lentil Walnut Crumble

1. Preheat Oven and Prepare Lentil Walnut Crumble

Preheat your oven to 450°F (230°C). In a food processor, combine the toasted walnuts, chopped sun-dried tomatoes, one chopped garlic clove, tamari, apple cider vinegar, and cooked brown lentils. Pulse until crumbly but not too fine.

2. Roast Tomatoes

Place the halved Roma tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and sprinkle with 2 teaspoons of sugar, along with salt and pepper to taste. Roast in the preheated oven for 25-30 minutes.

3. Prepare Polenta

In a saucepan, bring the vegetable broth to a simmer. Gradually whisk in the yellow cornmeal, nutritional yeast, 2 tablespoons of olive oil, and season with salt and pepper. Simmer for 15-25 minutes, stirring frequently until smooth and creamy.

4. Sauté Greens

In a skillet, heat 1 tablespoon of olive oil over low heat. Add one chopped garlic clove and sauté the greens for about 5 minutes. Finish with a squeeze of lemon juice.

5. Assemble and Serve

Divide the creamy polenta among four bowls. Top with the roasted tomatoes, sautéed greens, and a generous portion of the Lentil Walnut Crumble. Serve immediately.