Polenta Fingers with Marinara Sauce | Recipe | Massel

Ingredients

• 6 cups of broth made from 3 Massel Vegetable Ultracubes
• 1 teaspoon Massel Vegetable Stock Powder
• 1 cup yellow cornmeal (medium grind)
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons nutritional yeast
• 1/2 teaspoon garlic powder (plus more to taste)
• 1/2 teaspoon onion powder (plus more to taste)
• 1 cup defrosted frozen corn kernels
• 2 tablespoons finely chopped fresh chives