- 2 or 3 garlic cloves , crushed
- 1 ½ cups no salt tomato passata
- pinch of sugar
- ¼ cup of fresh basil , finely sliced, plus extra for garnish
- 4 cups of no or low-salt vegetable stock
- 1 cup of polenta
- ½ cup of plant-based milk
- 3 tbsp nutritional yeast flakes
- salt and pepper
- chilli flakes
- extra virgin olive oil (optional)
- Sauté the garlic in a little water, in a heavy-based non-stick pan over a medium heat until softened but not browned.
- Add the tomato passata with the basil leaves and a pinch of sugar. Season with salt and pepper, and leave on a very low simmer, to thicken a little, whilst you cook the polenta.
- In another pan, bring the vegetable stock to a slow simmer, and stir in the cornmeal, until fully incorporated with no lumps. Cook over a low heat for 10 minutes (or according to the packet instructions) stirring frequently so it does not stick to the bottom of the pan. Add a little water more water if it starts to get too thick.
- Add the plant-based milk and nutritional yeast, and salt and pepper to taste. Take off the heat.
- Serve the polenta in warm bowls, with the tomato sauce, topped with a drizzle of extra virgin olive oil if you like, a sprinkle of chili flakes and some basil leaves.
You could easily double up the tomato sauce and freeze leftovers to eat with pasta.