Polenta Pizzas and Other Things

Funny story:  Spell-check really insists that by 'polenta' I mean 'tadpole'.  Missing the mark on that one, I'd say!

Polenta Squares with Sun-dried Tomatoes

4 C water
1 1/2 C polenta (or very coarsely ground cornmeal)
1/4 C soymilk
1 t salt
2-3 T nooch (nutritional yeast)
1/2 C sundried tomatoes, chopped
1 T oil
1 T dried Italian herbs (or 2 T fresh herbs, like oregano or basil)

Bring the water to a boil.  
Add the polenta, whisking as you go so it doesn't clump up.  
Reduce heat to med-low and continue stirring for about five minutes.
Add nooch, salt, and milk.  
Stir until the liquid is absorbed and the mixture thickened, about five to ten minutes.
Add herbs and tomatoes.
Stir for one more minute and remove from heat.
Taste and add more salt if needed.
Let it set up by pouring it into a glass baking pan evenly. 
Cut into squares once it has set up.

These squares can be baked, fried, broiled, or eaten as is.  They also make great "crusts" for mini-pizzas.

And they are fabulous.