Dead Simple Polenta and Herb Gratin
serves 4-6
18 oz polenta (1 prepared tube)
3/4 cup unsweetened soy milk
1/4 cup blanched almond meal
1 TBSP nutritional yeast
rounded 1/4 tsp fine sea or kosher salt (plus additional for finishing)
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried rosemary
pinch crushed red pepper
freshly cracked black pepper
Heat oven to 375.
Slice polenta into thin (scant 1/4-inch) slices and arrange in an overlapping spiral pattern in a 1 1/2-quart baking dish (shallow, app 9"x12"). Whisk together measured salt, garlic powder, thyme, oregano, rosemary, and red pepper. Pour slowly and evenly over polenta. Sprinkle top with a pinch of additional salt and add freshly cracked black pepper, to taste. Bake until polenta is lightly crusted and bubbly, 35-40 minutes.
If desired, finish under broiler to give the top a golden brown finish in spots. Let cool 5-10 minutes before serving.