Chunky Vegetables with Creamy Polenta!

1 c. cornmeal

2 c. almond milk

2 c. vegetable broth

1 T. olive oil

1 onion, diced

2 zucchini, diced

1 red bell pepper, diced

28 oz. fire roasted diced tomatoes, undrained

1 t. black pepper

1 t. Italian seasoning

1 t. crushed red pepper

Whisk cornmeal, milk, and broth in a large bowl.  Microwave for 16 minutes, stirring after 8 minutes.  Meanwhile, saute onion, zucchini, and bell pepper in olive oil.  Once vegetables are soft, add tomatoes and spices and cook for a few minutes more.  Spoon over cooked polenta.