INGREDIENTS FOR THE POLENTA:

• ½ liter of water (+ add extra plant-based milk if the mixture is too thick)
• 1 cup of polenta
• ¼ tsp salt
• 1 tbsp nutritional yeast flakes
• ½ tsp psyllium
• Crushed cornflakes (you can crush them in a plastic bag by hitting them with a hammer a few times or blend them in a blender using the "Pulse" option).

VEGETABLES:

• 1 green zucchini
• 1 large carrot
• 1 red long pepper
• 9 cherry tomatoes
• 1 eggplant

OTHER INGREDIENTS:

• 2 tbsp olive oil
• Grashka Chiko classic
• Green onions, arugula, fresh basil, and sprouts
• Seasonings for vegetables and Chiko: oregano, salt, pepper
• Grashka mayonnaise

Preparation:

1. Chop the Chiko and Vegetables:
2. • Slice the Chiko and vegetables. In a small bowl, add olive oil and spices. Pour this mixture over the vegetables and Chiko.
   • Preheat the oven to 185°C (365°F).
   • Arrange the vegetables with the Chiko on a baking tray lined with parchment paper. Bake for 40 minutes.
3. Prepare the Polenta:
4. • Bring salted water to a boil, then pour in the polenta. Cook covered over low heat for 10 minutes, stirring occasionally with a wooden spoon.
   • Prepare a shallow dish and dampen it slightly. Mix the psyllium and nutritional yeast flakes into the warm cooked polenta. Spread the mixture evenly in the dish and smooth it with a spoon. Let it cool. (Tip: Prepare the polenta a day in advance. The next day, carefully flip it out of the dish.)
   • Cut the polenta into rectangles about 3 x 9 cm. Arrange the sliced polenta on parchment paper, brush with olive oil, and sprinkle with crushed cornflakes.
   • Bake in the oven along with the vegetables.
5. Serving:
6. • Serve the baked vegetables with Chiko on fresh arugula, place the baked polenta next to it, and add a small bowl of mayonnaise.

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