Bring the coconut milk to a boil, add a pinch of salt and a pinch of black pepper. Add the polenta to the boiling milk and stir for 3-4 minutes on a low flame. As soon as the mixture starts to thicken and stick to the bottom of the pot, set aside.

Add chopped tomatoes, basil, parsley and grated parmesan.
Spread the hot mixture into a narrow container coated with olive oil and let it cool for at least an hour (ideally the day before).

After the polenta has cooled, take it out of the mold and cut it into thicker fries or any other desired shape. Carefully roast on each side for about 2 minutes on a grill pan brushed with olive oil, turning the fries only when the lower part is sufficiently cooked and easier to handle.
Served with yogurt or tomato dip, pickled vegetables or olives. Try using grilled polenta as a side dish to other dishes, salads or soups.

NOTE: you can shape the solidified polenta into balls or any other shape you like and then fill sandwiches with it.

polenta 170 g
coconut milk 500 ml
salt 1 tsp
Parmesan cheese 50 g
dried tomatoes in oil 35 g
olive oil 2 tbsp
black pepper, basil, parsley

portions: 12 pcs / 3-4 portions
preparation time: 20 minutes + at least 1 hour of cooling