Fried Cheesy Polenta Squares

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 small or 10g

• Garlic

  Raw

  3 clove or 9g

• Water

  Plain, clean water

  7 cup or 1.66kg

• Polenta

  Unknown

  2 cup or 333g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  64 dash or 6g

• Nutritional Yeast Flakes

  Thrive

  4 tbsp or 18g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cheddar Shreds

  Violife

  ¼ cup or 28g

• Buttery

  Flora

  14 g or 14g

• Parsley

  1 cup fresh chopped - Whole Foods Market

  1 cup fresh or 60g

Directions

1. Add 1 TBSP olive oil, the onions and garlic to a pan an on medium low heat and cook for 5-6 minutes.
2. At the same time, add 7 cups of water to a big heavy bottom pot (cast iron is good) on medium heat.
3. Gently stir 2 cups of cornmeal using a whisk. Make sure there’s no lumps. Continue to cook until it begins to gently simmer, then lower the heat.
4. Add the 1/4 cup olive oil, salt, pepper, turmeric and nutritional yeast flakes and whisk to mix through.
5. Add the cheddar, butter and herbs and mix through. Continue to cook, stirring occasionally, until it becomes quite thick.
6. Then remove from heat and pour into a baking pan lined with baking paper. Make sure it’s leveled and then allow it to cool and firm up.
7. Once cool, cut it into squares. Heat 1 TBSP olive oil into a pan and add a few of the polenta squares – don’t overload the pan so they can cook well and turn out crispy.
8. Cook for about 4-5 minutes on each side, then remove from the pan and cook the rest. Enjoy fresh and warm or store in the fridge. Keeps well for up to 4 days.

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