2Place a large saucepan over high heat and pour in vegetable stock. Bring to the boil, then reduce heat to medium. Gradually pour in the polenta, stirring constantly for one minute until thickened. Then remove it from heat, and stir in nutritional yeast.
3Pour polenta into the baking tray and, using a spatula, smooth the top and cover it with baking paper. Place in fridge for 2 hours or until set and firm.
4For the pesto, put basil leaves, pine nuts, olive oil and garlic into a blender. Blend for 1 minute or until well combined. Season with lemon juice, salt, and pepper. Set aside.
5Remove polenta from the fridge and turn it out onto a chopping board. Trim the edges with a knife and cut the slab into 2 cm strips, then cut each strip into 4 equal pieces.
6Place panko crumbs into a bowl and one by one, cover each polenta chip with panko crumbs, setting them aside as you go.
7Pour approximately 8-10 cm of vegetable oil into a large saucepan. Bring it to 170°C and, working in batches, cook the polenta chips for 3-4 minutes or until golden brown. Using a slotted spoon, remove them from oil and drain them on paper towels.
8Transfer polenta chips onto a serving plate and serve alongside basil pesto.