292kcal
14g
8g
35g
Polenta Fries
- 1 cup polenta (yellow cornmeal) (150 g)
- 2 1/2 cups vegetable broth (600 ml)
- 3 tbsp nutritional yeast flakes
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground oregano
- Sea salt and pepper to taste
- Vegetable oil for brushing
Breading
- 1/2 cup oats ground into flour (gluten-free if needed) (45 g)
- 2 tbsp nutritional yeast flakes
- 1 tsp onion powder
- 1/2 tsp ground oregano
- 1/2 tsp smoked paprika
- Sea salt and pepper to taste
- Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
- Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
- Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.
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For the breading, simply put all ingredients into a small bowl and mix with a spoon.
- Remove the cold polenta from the pan and cut it into equally sized slices. Preheat oven to 425 degrees F (220 degrees C).
-
Brush the polenta slices with a little vegetable oil and coat with the breading mixture.
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Bake in the oven for about 40-45 minutes or until golden brown. Flip after 25 minutes.
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Enjoy with a dip of choice.
Recipe By:
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