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
-
Pour stock in to a pot and bring to the boil.
-
Slowly pour in the polenta while stirring with wooden spoon.
-
Reduce heat to medium and continue stirring until polenta starts to thicken.
-
Turn off heat. Add butter, nutritional yeast, salt, pepper and herbs and stir until butter melted.
-
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.
-
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.
-
Once chilled, turn out on to a chopping board and cut in to your desired shapes.
-
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.