Prepare the Skewers:
Cut the parved cheese into sticks 1.5 cm wide and 8 cm long then wrap them with carpaccio slices and put them on wooden skewers. Brush with honey and soy sauce and cook for 2 to 3 minutes in a skillet over high heat.
Prepare the polenta:
Bring 1 liter of water with the soya milk and salt to the boil and pour the polenta in the water while stirring. Cook for 5 minutes over low heat, stirring constantly. Off the heat, add the grated cheese parve and mix.
Serve the Skewers with the creamy polenta.