Cooking the polenta and toasting the almonds. Cashews are always pre-roasted to deactivate a volatile resin. There's no such thing as raw cashews, despite what some labels might say.
Spreading the pesto over the polenta before topping with the broccoli, zucchini, and onions. The polenta has already been baked for 15 min to help it crust before the final baking.
The serious garlic breath was worth it.