Preheat oven to 400 degrees. Place Poblano on a baking sheet, and roast until skin looks charred, about 20 minutes, flipping halfway through cooking time.

When the pepper is done cooking, remove from oven and wrap loosely in foil. Let it sit for 10 minutes, then use a fork to scrape the skin off. Cut off the stem and scrape most of the seeds out, then dice the pepper.

Prepare your polenta: bring water and veggie broth to a boil. Slowly whisk in the polenta, ensuring it doesn’t clump. Turn the heat to low and cover the pot, letting it cook about 25 minutes, until the liquid is absorbed and the consistency is thick. Stir occasionally so the bottom doesn’t burn. Once the polenta has reached your desired thickness, stir in the nutritional yeast, and a generous sprinkle of salt and pepper.

When the polenta has ten minutes left, start cooking the veggies. Heat olive oil in a large skillet, then add zucchinis, corn, and lima beans. Once veggies are tender, add the poblano pepper to veggie mix. Sauté together until they look slightly charred. Salt and pepper to taste.

To serve, spoon polenta into bowls and top with generous portion of veggies. Top with green onion and cilantro, then enjoy!