• Grease a small 12-hole mini cupcake tray with some oil (or grease 6holes of a regular 12-hole muffin/cupcake tray).
• In a saucepan, place polenta, water, garlic powder, salt and nutritional yeast. Place on low-medium heat and cook for about 7-10 minutes until polenta gets really thick.
• Once thick, turn the heat off and stir in the soy sauce until well in corported.
• Spoon polenta mixture into the cupcake holes, pressing the mixture firmly in.
• Refrigerate overnight.

The Next Day

• In the morning, release polenta rounds from their moulds.
• You might like to turn the oven on to keep the polenta rounds hot while you make hollandaise after (I did this!)
• To cook (only cook as many as you want to eat), heat a generous amount of vegan butter in a non-stick saucepan. Fry polenta cakes on one side for 2-3 minutes until crispy. Don’t flip too soon because the polenta will stick to the pan - give it a chance to crisp up! Flip and then fry the other side for a few minutes until golden and crispy!