In a medium sauce pan add polenta, water, jalapeno, and salt, whisk to prevent lumps and simmer on medium low heat covered for 3-5 minutes.

Remove lid and whisk, resume cooking with lid on for another 10-12 minutes on medium low heat, stirring occasionally.

Remove lid and add vegan cheese shreds and stir. Cover and let bubble slowly for about 10 additional minutes stirring occasionally.

Remove from heat and e in spoon into a serving dish. Layer avocado and tomatoes on the top every other one. Sprinkle with green onions and serve.