Baked Vegan Polenta Fries
Ingredients
- 150g polenta (yellow cornmeal)
- 600 ml water
- 1 tbsp extra virgin olive oil
- 1 tbsp vegan butter
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp dry parsley
- 1 tsp paprika
- 1 tsp dry oregano
- 1/3 cup plant-based milk
Breading
- 1 slice of bread (toasted)
- 1 spoon nutritional yeast
- fresh rosemary
Preparation
Cook the polenta in a saucepan with boiling water, whisking quickly to prevent lumps. Remove from heat and add extra virgin olive oil, vegan butter, plant-based milk, salt, and spices.
Pour the mixture into a rectangular baking dish lined with parchment paper and flatten it. Let it cool for 30 minutes, then refrigerate for 30 minutes. In the meantime, prepare the breading by toasting the bread and processing it in a food processor with fresh rosemary and nutritional yeast.
Once the polenta is cold and firm, remove it from the tray with the parchment paper and slice it into fries. Brush each slice with a bit of extra virgin olive oil and coat it in the breading mixture.
Bake in the oven at 180 degrees Celsius for about 45 minutes. After baking, sprinkle with salt and dry parsley.
