Bring water to a boil and add grits and salt. Reduce to a simmer and cover, stirring occasionally. Cook 20 minutes until creamy and thickened. Add remaining polenta cake ingredients and stir. Pour into a greased square baking pan and set aside to cool, then put into freezer for 5-10 minutes so hardened and easier to handle. Remove from pan by turning out onto a cutting board. Using a biscuit cutter or drinking glass, cut out circular shapes and set aside.

Add shortening to a large pan over medium high heat. Stir together the dry fried tomato ingredients in a medium sized bowl. Dip the tomato slices into the mixture and coat thoroughly. Gently place in the pan and fry for roughly 3 minutes a side, until browned. Set aside cooked tomatoes briefly on a paper napkin lined plate before topping the polenta cakes.

While the tomatoes are frying, grease a griddle or regular frying pan with cooking spray and turn on high heat. Cook the polenta cakes until grill marks or browning can be seen, about 3-4 minutes per side. This requires a bit of multitasking but it can definitely be done. Alternatively, you may do the polenta grilling first and keep warm in the oven, on a low setting.

Add fresh greens to a plate, then polenta cake, topping with a fried tomato, Garnish with vegan Parmesan, Hot sauce aioli, and parsley.