We're having guests over for dinner this weekend, one of whom is vegan. I thought I would make Yotam Ottolenghi's sweet corn polenta with eggplant sauce, since I love the dish and it seems pretty easily adaptable to vegan restrictions. The one thing I'm stuck on is whether I can find something to sub for the feta in the polenta. I realize that I could leave it out entirely but I'd prefer, if possible, to find some other way of providing the tangy, salty pop that the feta provides. I'd also prefer, if possible, to use something that is not a dairy-substitute product specifically (I'm not a great fan of the taste/texture of these generally), but rather an ingredient that will satisfy the function of the feta that just happens to be vegan. If I can't find one, I'll probably just leave it out, but I thought I'd put it out there to see what you all could come up with. Thanks in advance!