Creamy Polenta With Cherry Tomatoes And Spinach

• • 500 ml plant-based milk
  • 100 g corn flour
  • 2 Tbsp nutritional yeast
  • 200 g cherry tomatoes
  • 200 g spinach
  • 4 cloves of garlic
  • fresh rosemary
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • Salt & pepper to taste
  • Pine nuts for serving

• • To assemble the dish, start with a base layer of creamy polenta, then add the cooked spinach and cherry tomatoes. Top with some pine nuts for added flavour and texture.

• • Begin by warming plant-based milk, such as unsweetened cashew milk, in a medium-sized pot. Once heated, gradually pour in corn flour while stirring constantly to achieve a creamy texture. Add salt to taste and stir well.
  • To give the polenta a cheesy flavour, mix in some nutritional yeast. Take the pot off the heat once the polenta reaches the desired consistency. If the polenta becomes too thick while it cools, add some more cashew milk to dilute it.
  • Sauté fresh spinach leaves in olive oil, seasoning with salt to taste. In the same pan, cook cherry tomatoes in olive oil with minced garlic and fresh rosemary. Add a little bit of water to create a sauce, then season with salt and pepper to taste.