Black Bean Polenta with Roasted Tomatoes and Basil

Preheat oven to 400°F (200°C).

In a large bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Spread them in a single layer on a baking sheet.

Roast the tomatoes in the preheated oven for 20-25 minutes, or until softened and slightly caramelized.

While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant.

Add the vegetable broth to the pot and bring to a simmer.

Gradually whisk in the polenta, making sure to avoid any lumps. Reduce the heat to low and cook, stirring frequently, for about 20-25 minutes, or until the polenta is creamy and thick.

Stir in the rinsed and drained black beans and the optional nutritional yeast (if using). Season with salt and pepper to taste.

Spoon the black bean polenta into bowls. Top with the roasted tomatoes and fresh basil.

Serve immediately.