Preheat oven to 375º F.
Fry the onions, leek, peppers and garlic in olive oil until soft.
In a separate pan add the warm water to the polenta gradually until you have a thick consistency void of any lumps, stirring until smooth (about 7 minutes) on a low heat.
Add the the onion mixture and yeast to the polenta and season with salt, pepper and oregano
Pour the mix into an oven safe dish and add your cherry tomatoes on top. Season with salt and pepper to taste.
Place in a preheated oven for approximately 45 minutes or until crispy and brown on top.

1 1/2 cup fine polenta granules
4 cloves garlic
1 red onion
1 leek
1 vegetable stock cube
1 teaspoon dried oregano
Salt and pepper, to taste
Red and yellow peppers
500 ml warm water
Dried chili flakes, to taste
2 tablespoon nutritional yeast
2 tablespoon olive oil
Fresh parsley, to taste