A colorful mix of bell pepper, zucchini, mushrooms, and grape tomatoes simmers into a saucy veggie jumble, served over flavorful polenta enriched with nutty nutritional yeast. With precooked polenta and quick-sautéed vegetables, this comforting, plant-based dish comes together in no time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 tablespoon
Nutritional Yeast
4 ounce
Button Mushrooms
1 unit
Veggie Stock Concentrate
1 unit
Precooked Polenta
4 ounce
Grape Tomatoes
1 unit
Zucchini
2 unit
Scallions
2 clove
Garlic
1 unit
Green Bell Pepper
10 ounce
Salmon
(Contains: Fish)
Salt
Pepper
Olive Oil
Cooking Oil
• Wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve tomatoes. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. • Transfer ½ tsp nutritional yeast (1 tsp for 4 servings) to a small bowl; set aside for serving. (You'll use the rest of the nutritional yeast in Step 3.)
• Heat a large drizzle of olive oil in a large pan (large pot for 4 servings) over medium-high heat. Add bell pepper, mushrooms, and zucchini; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and just softened, 5-7 minutes. TIP: While veggies cook, move on to Step 3! • In the last minute of cooking, add tomatoes and garlic; cook, stirring, until fragrant, 30 seconds. • Add 2 TBSP water (4 TBSP for 4) and cook, stirring constantly, until liquid has mostly reduced, about 1 minute. Season with salt and pepper.
• While veggies cook, heat a drizzle of oil in a small pot over medium heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes. • Add polenta, stock concentrate, and ⅓ cup water (⅔ cup for 4 servings). Mash with a potato masher or fork until mostly smooth, 30-60 seconds. • Add 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 desired consistency.
• Divide polenta between shallow bowls. Top with sautéed veggies. Sprinkle with reserved nutritional yeast and scallion greens. Serve.
Fish is fully cooked when internal temperature reaches 145°.*