Sheet-Pan Creamy Cashew Polenta with Roasted Italian Vegetables

Name: Sheet-Pan Creamy Cashew Polenta with Roasted Italian Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 150 g polenta (coarse cornmeal); 700 ml water; 100 g raw cashews, soaked in hot water for 1 hour and drained; 2 tbsp nutritional yeast; 1 tbsp olive oil, plus extra for drizzling; 1 tsp salt, divided; 1 medium zucchini (about 200 g), sliced into 1/2-inch rounds; 200 g cherry tomatoes; 200 g canned quartered artichoke hearts, drained and patted dry; 3 garlic cloves, minced; 1 tbsp fresh rosemary, finely chopped; Freshly ground black pepper, to taste; 1 tbsp lemon juice; Fresh basil leaves, for garnish (optional)

This vegan sheet-pan meal pairs smooth, creamy cashew-polenta with oven-roasted zucchini, cherry tomatoes, and artichokes for a rich, Italian-inspired dinner with minimal fuss.

Prep20 minCook40 minTotal60 minServes4Difficultymedium

Method

How to make it

01
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
02
In a medium saucepan, bring 700 ml water and 1/2 tsp salt to a boil. Slowly whisk in the polenta and reduce heat to low.
03
Cook the polenta, whisking frequently, until thick and creamy, about 10-12 minutes. Remove from heat.
04
Transfer the soaked cashews to a blender with 100 ml of hot water, nutritional yeast, 1 tbsp olive oil, 1/2 tsp salt, and lemon juice. Blend until very smooth and creamy, about 1-2 minutes.
05
Stir the cashew cream into the cooked polenta until fully combined and smooth.
06
Pour the creamy polenta mixture onto the prepared sheet pan and spread evenly into a 1/2-inch thick rectangle using a spatula.
07
In a bowl, toss zucchini slices, cherry tomatoes, artichoke hearts, minced garlic, rosemary, a drizzle of olive oil, remaining salt, and black pepper until well coated.
08
Scatter the vegetable mixture evenly over the polenta layer on the sheet pan.
09
Roast in the preheated oven for 25-30 minutes, until the vegetables are tender and slightly caramelized and the polenta edges start to brown.
10
Remove from oven and let cool for 5 minutes. Slice into squares and garnish with fresh basil leaves if using. Serve warm.

From the editor

Cooking tips

Soaking cashews softens them for a smoother cream; if short on time, soak in very hot water for 30 minutes instead of 1 hour.
For a nuttier flavor, lightly toast the dry polenta in the saucepan for 2 minutes before adding water.
Leftover polenta squares can be refrigerated in an airtight container for up to 3 days and reheated in a skillet.
If you prefer a thinner polenta base, add a bit more water during cooking for a creamier texture that spreads more easily.

Published May 8, 2026