Mix almonds, just half the paprika, and a pinch of salt and pepper in small bowl. Divide herb garlic cheese in half and roll into balls. Roll cheese in almonds to fully coat. Flatten each ball into a 3/4-inch thick disk. Keep in bowl until ready to use.

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add peppers and a pinch of salt. Cook, turning occasionally, until peppers are charred in places and beginning to soften, 4 to 6 minutes. Add broccolini and cook until crisp-tender, 3 to 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Turn off heat and mix in olive tapenade. Set aside.

Heat 2 1/2 cups water and a pinch of salt and pepper in medium saucepan over medium-high heat. Bring to a simmer and slowly add polenta while whisking continuously until it thickens, 2 to 3 minutes. Remove from heat, stir in just half the Romesco sauce. Season to taste with salt and pepper. (TIP: Don’t start the polenta until the vegetables are cooked.)

Divide Romesco polenta between bowls and top with pan-roasted broccolini, peppers, and almond crusted cashew cheese. Drizzle with remaining Romesco and any remaining almonds. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.