Something a bit different than your normal potato fries. Their cheesy flavour comes from nutritional yeast (in NZ also called savory yeast). They turn out nice and crispy - just like normal fries but more interesting. You can flavour them with whatever herbs and spices you desire.
Ingredients:
Directions:
- 3 cups water
- 1 teaspoon salt
- 1 1/2 cups uncooked instant polenta (bramata)
- 1/2 cup nutritional yeast
- Herbs and spices - you choose!
- 1/4 cup vegan butter (earth balance is a good option from the )
- 1/4 teaspoon salt
- 1/2 teaspoon cracked black pepper
- coconut oil, for greasing pan
Directions:
- Bring water and 1 teaspoon of salt to a boil in a large pot. Once boiling, reduce heat and pour in polenta, stirring to combine. Cook over low heat, stirring constantly, until the mixture thickens and begins to pull away from the sides of the pot, about 5 minutes.
- Remove the pot from heat and stir in the nutritional yeast, herbs and spices, butter, salt & pepper. Stir well, until the butter has completely melted and the mixture is smooth.
- Pour mixture onto a smooth surface like a large baking sheet (or two smaller ones), and spread using a rubber spatula to about a 1/2 inch thickness. Let cool on the counter at least 30 minutes, until polenta becomes solid and cools off completely. While waiting, preheat the oven to 400 degrees.
- Once your polenta slab has cooled, gently move it from the pan to a cutting board (best done in sections) to be cut. You can leave the mixture on the baking sheet and use a pizza cutter, if that floats your boat. Otherwise, use a large knife to cut the slab in half, and then into 1/4 - 1/-2 inch strips, until all the polenta has been cut.
- Transfer fries to a greased (coconut oil works great in the high heat!) baking sheet, and bake for 45-50 minutes, flipping once, until fries are crispy and golden.
- Remove from oven, serve with ketchup, sriracha mayo, or vegan ranch. Enjoy!
Recipe from: http://www.fettlevegan.com/recipes/cheezy-baked-polenta-fries
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