Name: Rosemary Polenta Squares
Cuisine: Italian
Ingredients: semolina flour: 120gr of; olive oil: 1 tbsp of; soy drink: 40mL of; parsley: fresh; salt: 1 tsp of; black pepper: 1 tsp of; nutricional yeast: 1 tbsp of; dried tomato: 3 tbsp of; rosemary: 3 springs of

Features:

Cuisine:

Italian

Medium

Ingredients

120gr of semolina flour
1 tbsp of olive oil
40mL of soy drink
fresh parsley
to taste
1 tsp of salt
1 tsp of black pepper
1 tbsp of nutricional yeast
*optional
3 tbsp of dried tomato
3 springs of rosemary

Directions

Polenta, a Northern Italian dish has always been popular for its simplicity and versatility. Polenta is made of stone-ground dried yellow corn kernels that have a flaky texture. Creamy and versatile, this Italian cornmeal porridge is a gluten-free cook’s dream!

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Steps

1 Done	In a large pot heat, 570mL of water until it boils. Meanwhile, finely chop the fresh parsley and dried tomatoes. Strip the leaves from the remaining rosemary and chop them very finely;
2 Done	When the water starts to boil, pour the semolina and stir well. Slowly add the soy milk, salt, and nutritional yeast. Reduce to low heat and stir the polenta carefully for five minutes; Be careful! Stir the polenta carefully so it does not burn!
3 Done	Add the dried tomatoes and the chopped parsley. Stir well until a thick paste is formed (about 2-3 minutes);
4 Done	Pour the polenta into a serving dish and let it cool. (If necessary put it in the fridge to cool faster) When the polenta is cold, cut into squares.
5 Done	Preheat the oven to 250ºC;
6 Done	Put the polenta squares into an oven tray previously lined with parchment paper. Sprinkle the rosemary over the top.
7 Done	Bake for 15 minutes, or until golden. Allow to cool and firm up for 5 minutes before serving. Note: you can also fry them in hot oil.

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