Per serving (75g)
Calories 187, Fat 12g, Saturates 1.9g, Carbohydrate 17g, Sugars 1.2g, Fibre 2g, Protein 3.3g, Salt 0.7g
Lightly grease a 20cm x 20cm glass cooking dish with spray oil or olive oil. Then, in a large saucepan, heat the dairy-free butter over a medium heat until it has melted. Add the garlic and cook for about 4 minutes until lightly golden. Remove the garlic and save for later use in the basil oil.
Bring the stock and soya milk to the boil, then add the salt. Reduce to a low simmer and gradually add the cornmeal, whisking until it thickens, for about 25 minutes. Once the mixture has thickened, stir in the cracked pepper, nutritional yeast and mustard.
Spread the polenta into the greased dish and allow to cool. Top with cherry tomatoes and red onion slices throughout the tray. Transfer to the fridge to set for 2-3 hours.
Preheat oven to 200°C/400°F/Gas 6, then once the polenta is firm, remove from the fridge and bake in the oven for 20-25 minutes.
Whilst the polenta is cooking, make the basil oil by blending all the ingredients together.
Remove the polenta from the oven and garnish with fresh basil, cherry tomatoes and a drizzle of basil oil. Serve with a mixed salad.
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