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1 cup polenta
3.5 cups veggie stock
2 tbsp butter – I use nuttelex
2 heaped tablespoons nutritional yeast
1 tsp sea salt
1 tsp freshly cracked pepper
2 tsp dried mixed herbs
1 sprig rosemary

  1. Pour stock in to a pot and bring to the boil.

  2. Slowly pour in the polenta while stirring with wooden spoon.

  3. Reduce heat to medium and continue stirring until polenta starts to thicken.

  4. Turn off heat. Add butter, nutritional yeast, salt, pepper and herbs and stir until butter melted.

  5. Pour in to a Pyrex or glass dish of your choosing. Square and rectangle are the best shapes so you can cut chip shapes, triangles etc.

  6. Let cool and refrigerate until set. You’ll want a couple of hours at least. I usually make this at night and let sit in the fridge overnight.

  7. Once chilled, turn out on to a chopping board and cut in to your desired shapes.

  8. Heat a grill pan over medium-high heat with some oil and the sprig of rosemary. Cook polenta until grill marks appear. Turn and cook on other side. Serve as a snack or a side immediately or you can keep warm in the oven on a low heat.