Rosemary Sundried Tomato Olive Polenta Cake

Plant-based foods with lots of colours are high in antioxidants to alkalise your body assist in reducing inflammation and help reduce your pain too!

 Fresh vegetables and fruits are high in fibre, vitamins and minerals. Nutrients such as bioflavonoids (high in dark-coloured vegetables and fruits) also assist in aiding digestion. 

The naturopathic point of view is that eating more plants, rather than eating excessive amounts of animal products is encouraged.

So we can be kind to animals and eat more plants! 

8-10 serves/prepping time: 45min

Ingredients

· 2 cups Vegetable stock

· 2 cups Water

· 1 cup Polenta

· 1/3 cup Nutritional Yeast Powder

· 5 sprigs of Rosemary

· 16 Olives

· 50g sundried tomato

· 1 tbs Extra Virgin Olive Oil to drizzle

Direction 

1. Bring the stock and water to a boil, then add polenta, and stir continuously for 5-10 minutes until smooth. Then, add salt, pepper and nutritional yeast powder. Turn off the heat, and stir. Place the polenta mixture into a shallow baking round tray and allow it to cool and set. Cut it into 16 pieces.

2. Preheat the oven to 200°C.

3. Drizzle Extra Virgin Olive Oil onto the polenta cake and place it in the oven at 180°C until the top is golden,

4. Serve polenta cake with your favourite pasta sauce or casserole dish