Grilled polenta
- 50g soaked, sundried tomatoes
- 220g polenta
- 18fl oz (500ml) water
- Olive oil
- Thyme or other fresh herbs
- 1tsp salt
- 1⁄2tsp pepperflakes
- 150g nutritional yeast (or Parmesan cheese)
Bring the water to a boil and, while stirring, add the polenta and the salt. Let it simmer for 10 minutes and keep on stirring. If necessary, use more salt, it has to be tasty. Add 3⁄4 of the cheese and all the herbes and the tomato and stir. Lay baking paper on a baking tray and divide the polenta on the tray. Leave it for approx. 1 hour in the refridgerator. Spread the top with oil and soysauce and/or the rest of the cheese. Bake 15 minutes under the grill.
Nice with vegetables, corn on the cob and a salad