Polenta Hearts (Or Squares)

• 4 cups (940ml)water
• 1 1/2 cups (210g)coarse cornmeal or polenta
• 1/4 cup(60 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
• 1 to 2 teaspoons (6-12 g) salt
• 2 to 3 tablespoons (25 to 37 g) nutritional yeast flakes
• 1/2 cup (55 g) finely chopped sun-dried tomatoes, oil packed or reconstituted in water if dried.
• 2 tablespoons (5 g) minced fresh basil
• 2 tablespoons (5 g) minced fresh parsley
• 1 tablespoon (15 ml) olive oil

1. Heat water to boiling in a 4-quart saucepan. When the water has boiled, add polenta or cornmeal and stir frequently over low-medium heat, being careful that it does not boil over. Slowly add the nondairy milk, 1 teaspoon of salt, and nutritional yeast, and stir until the liquid is absorbed and the polenta thickens, 5 to 10 minutes. Add the sun-dried tomatoes, basil, and parsley, stir for 1 minute, and remove from heat. Taste, and add additional salt, if necessary.
2. At this point, the polenta will be thick (and getting thicker). Once you remove it from the heat, you can serve it immediately. However, to form it into shapes, let it set up for an hour. To do this, pour it into a 9x12-inch(23x30.5cm)glass or nonstick pan, and spread evenly with a rubber spatula. Chill in the refrigerator for at least an hour.
3. When ready to serve, punch out heart shapes (or cut into squares) with the cookie cutter and set aside. Heat olive oil in a nonstick skillet over medium heat. Sear the polenta hearts until golden on both sides and heated through. Serve immediately.
4. YIELD: 2-4 servings.

cornmeal, milk, salt, yeast, tomatoes, fresh basil, parsley, olive oil

Taken from www.epicurious.com/recipes/member/views/polenta-hearts-or-squares-50132320 (may not work)