Creamy Leek Polenta

Slice the leeks crosswise into rounds about 1/4-inch thick and put into a colander. Run them under cold water to remove any dirt, shake dry and set aside. Rinse, dry, trim, and cut the asparagus into 2-inch pieces. Rinse the tomatoes.

In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the leeks and cook, stirring occasionally until softened, about 4 minutes. Season the leeks with salt and pepper and add 1 1/2 cups of water and the almond milk; bring to a boil.

In a large skillet, heat 1 tablespoon of oil on medium-high heat. Once hot, add the asparagus and cook, shaking the pan frequently, until it’s browned in places and tender, about 3 minutes. Add the tomatoes and cover skillet. Cook for about a minute and then add the edamame and 1/4 cup of water. Season with salt and pepper and cook until liquid is reduced by half; remove from the heat and cover to keep warm.

Once the liquid in the pot is boiling, slowly pour in the polenta while whisking simultaneously. Whisking is essential, or the cornmeal will clump up. Cook until the mixture is thick and creamy, whisking continuously for about 5 to 7 minutes. Add the vegan butter and season with salt and pepper to taste.

Put a scoop of the polenta in a shallow bowl and top with the vegetables, drizzle with a little of the sauce from the skillet and serve hot.