Ingredients List



  1. Sauté the garlic in a little water, in a heavy-based non-stick pan over a medium heat until softened but not browned.
  2. 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.
  3. 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.
  4. Add the plant-based milk and nutritional yeast, and salt and pepper to taste.  Take off the heat.
  5. 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.