Polenta seems to be the new black. On many modern menus, it seems to be a replacement for the omnipresent potato. Now, you know that I love the potato, but variety is one of the tools that helps to energize me on my plant-strong journey.
I recently saw a traditional recipe for polenta where the final product was then made into oven-fries. First I had to “flip” the recipe to meet the pillars of plant-strong goodness. And once that was done, I was able to prepare “polenta fries” for the freezer. If you’re in the market for something to partner along with your veggie burger, well, these polenta fries will make your heart sing. And from the mountain tops!
Follow this quick and easy recipe, and make yourself some fries. I’d make a double recipe, because these will be a huge hit with everyone.
2 qt (2 l) water
21⁄4 cups (1 lb) instant polenta
1 cup (8 fl oz) unsweetened non-dairy milk
1⁄2 cup (2 oz) nutritional yeast
3 tbsp flaxmeal (this will help to bind the polenta)
Freshly ground pepper and garlic powder
Preheat oven to 400 degrees
Line a baking sheet with parchment paper.
In a heavy-bottomed saucepan, bring the water to a boil over high heat. Reduce the heat to a simmer and slowly add the polenta while whisking constantly. Cook, continuing to whisk, until the polenta has thickened, about 3-4 minutes. Remove from the heat.