Salmon & Polenta Primavera

🥘 Ingredients

• black pepper
• button mushrooms
  8 oz
• cooking oil
  1 tsp
• garlic
  4 clove
• grape tomatoes
  8 oz
• green bell pepper
  2 unit
• nutritional yeast (divided)
  4 tbsp
• olive oil
  2 tsp
• precooked polenta
  2 unit
• salt
• scallions
  4 unit
• veggie stock concentrate
  2 unit
• water
  2 tbsp, ⅓ cup
• zucchini
  2 unit

🍳 Cookware

• small bowl
• large pan
• small pot
• potato masher

1. 

   1

   Wash and dry all produce. Core, deseed, and dice green bell pepper into ½-inch pieces. Trim and quarter button mushrooms (skip if your mushrooms are pre-sliced). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve grape tomatoes . Peel and mince or grate garlic . Trim and thinly slice scallions , separating whites from greens. Using nutritional yeast , transfer ½ tsp to a small bowl ; set aside for serving. (You'll use the rest of the nutritional yeast in Step 3.)

   green bell pepper: 2 unit, button mushrooms: 8 oz, zucchini: 2 unit, grape tomatoes: 8 oz, garlic: 4 clove, scallions: 4 unit, nutritional yeast: 4 tbsp (divided)
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper, mushrooms, and zucchini; season with salt and black pepper . Cook, stirring occasionally, until veggies are browned and just softened, 5-7 minutes. TIP: While veggies cook, move on to Step 3!

   olive oil: 2 tsp, salt, black pepper
3. 

   3

   In the last minute of cooking, add tomatoes and garlic; cook, stirring, until fragrant, ⏱️ 30 seconds .
4. 

   4

   Add water s and cook, stirring constantly, until the liquid has mostly reduced, about 1 minute. Season with salt and pepper.

   water: 2 tbsp
5. 5

   While veggies cook, heat a drizzle of cooking oil in a small pot over medium heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes.

   cooking oil: 1 tsp
6. 6

   Add precooked polenta , veggie stock concentrate , and water . Mash with a potato masher or fork until mostly smooth, 30-60 seconds.

   precooked polenta: 2 unit, veggie stock concentrate: 2 unit, water: ⅓ cup
7. 7

   Add the remaining nutritional yeast and cook, stirring, until thickened and warmed through, 4-5 minutes. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, add water 1 TBSP at a time until it reaches the right consistency.
8. 8

   Divide polenta between shallow bowls. Top with the sautéed veggies. Sprinkle with the reserved nutritional yeast and the sliced scallion greens. Serve.