Oven-Cooked Polenta

10 c. water
2 c. dry polenta (coarse cornmeal)
2 t. sea salt
1/4 c. nutritional yeast
6-12 cloves garlic, minced

Preheat the oven to 350 degrees.

Put the water in a large ovenproof pot or Dutch oven and bring it to a boil over high heat. Whisk in the polenta and salt. Cover the pot and put it into the oven. Bake for about 30 minutes, until it has thickened some.

Remove the pot and stir in the nutritional yeast and garlic/ Continue baking for another 20 minutes or so, until the mixture is thick, smooth, and creamy.

Serve right away, or pour it into an oiled dish or pan (rimmed baking sheet, baking dish, casserole, etc.) and let it harden at room temperature or in the refrigerator. It may take 30 minutes to a couple hours to firm up.

When firm, slice into pieces or cut out shapes with cookies cutters. Panfry or bake the pieces until crispy on the outside and creamy in the middle.

Store in the refrigerator for up to 1 week. To reheat, saute both sides until browned.

Makes 6-8 servings.

Adapted from The Homemade Vegan Pantry, p. 154.