• preparation: 5m
• cooking: 30m
• serves: one person

Ingredients

• 500ml vegetable stock
• 150g polenta
• 3 sprigs fresh rosemary
• 25g vegan parmesan (or nutritional yeast)
• salt & pepper
• olive oil

Recipe

1. Grease base and side of baking dish.
2. Add a tablespoon of polenta.
3. Move around to coat the dish.
4. Boil stock, add polenta.
5. Cook for 5 minutes, whisk to remove clumps.
6. Remove from heat and add rosemary and parmesan.
7. Transfer in the baking dish, let cool for 2h at room temperature.
8. Pre-heat oven at 200°C.
9. Cut polenta into sticks and place it on a baking tray, brush with olive oil.
10. Bake for 25m.