Bring water to boil in a large kettle. Add oil, salt, and slowly stir in grits. Reduce heat and cover, stirring often until thick and polenta pulls away from the sides of the pan and most of the liquid has been absorbed. Add Tamari, herbs, nutritional yeast, liquid smoke and pepper flakes, stirring well.
Transfer polenta to an 8x12, well-oiled sheet pan lined and spread to fit pan. Smooth top with a spatula. When cooled, cover and refrigerate until chilled and set. Slice into 1x 3 links. Transfer links to another well oiled cookie sheet. Add a splash of Tamari to each link. Bake in a preheated, 425 degree oven for 45 minutes or until brown and crisp. Serve hot with eggs, pancakes or waffles."