Step 1

Add the water and salt to a non-stick pot and bring to a boil over high heat. Once boiling, add the polenta, oregano, rosemary, cumin, paprika and nutritional yeast. Whisk continuously to prevent any lumps. Turn the heat down and simmer until is thickened for around 3 minutes.

Step 2

Add the butter and whisk again until you get a nice, smooth paste. Spread the mixture in a round casserole or in a cast iron skillet*.Let it cool uncovered on the counter or in the refrigerator until it becomes solid.

Step 3

Slice the solid polenta. You can warm it directly in the skillet or you can warm a smaller amount in a different, slightly oiled, non-stick skillet. Fry until golden on both sides.