Baked polenta

1 cup polenta
6 cups water
teaspoon dried sage
3 tablespoons nutritional yeast
olive oil
salt and pepper

Allow 2.5 hours. Put water in a large saucepan over high heat. When it boils, slowly whisk in the polenta to avoid lumps. Lower the heat and simmer for 45 minutes, stirring regularly. When it's done, mix in the yeast and a shot of oil; season with salt and pepper. Line a big green dish with parchment paper and pour in the polenta. Leave it a full hour to cool and set. Reheat in a 160 oven. Top with tomato sauce, cabbage, beans etc. Easily enough for 6 people.