In a medium saucepan, add the polenta and 3 cups water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions.

To the polenta, add the non-dairy milk, nutritional yeast, EV Olive Oil, and the ground turmeric. Stir until all the ingredients are mixed throughout. Season with salt and pepper to taste.

This is the creamy polenta cooked! You can serve it with your favourite topping, spicy tomato beans, creamy muchrooms or pulled pork. Whatever taste your fancy, this is an amazing moreish base to go so many flavours.

If you would like to make the polenta into chips, place the creamed polenta into lined baking try and place in the fridge to set (around 30 minutues) .

Once set take the polenta out of the baking tray and cut into chip sized "fingers". You can make them as think or thin as you like.

Place them carefully onto a baking tray and roast in the oven at 180 c for about 30 minutes, checking regularly to see how they are browning, and turning occassionally. The timing for roasting can change depending on the size of the chips and if you have an air fryer the time would be much faster. Keep checking and turning until golden brown.

Allow to cool for 5 minutes before eating. We love to dip them in greek yohurt and harissa paste mixed together. Yum!