Creamy Polenta Loaf (dairy, egg, soy, nut free)

• 2 cups oat milk

• 1 cup water

• 3 tablespoons olive oil

• 3/4 cup yellow cornmeal

• 1/4 cup nutritional yeast

• 1 1/2 teaspoons salt

• 1/2 teaspoon white pepper

In a large sauce pot, add the oat milk, water, olive oil, salt, and white pepper, and bring to a boil over medium-high heat. When the mixture is boiling, whisk in the cornmeal and nutritional yeast, and continue to whisk until the cornmeal cooks and the mixture thickens, 4-5 minutes. Transfer the cornmeal mixture into a greased 2 lb loaf pan, cover the pan, and place the loaf in the refrigerator to cool completely, 4-6 hours.

Before serving, turn the cold polenta loaf out of the pan, slice into 1/2" thick servings, and pan-fry each slice in a little olive oil, until the crust on each side of the slice is a golden brown, about 5 minutes per side.

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