These fries taste as crunchy as triple cooked chips but they are baked not deep fried!
You can add the nutritional yeast (listed below) for the cheesy flavor or you can miss it out for normal polenta fries.
Polenta is a low carb, highly nutritious food. It also contains beta carotenes which helps protect against cancers and heart disease.
1 liter (4 cups) – veg stock
220g – fine (instant) polenta
3 tablespoons – finely Nutritional yeast (for the cheesy flavor)
2 tablespoons – vegan butter (I recommend vitalight dairy free sunflower)
1-2 tablespoons – dried mixed herbs,
salt to taste
2 tablespoons – rapeseed oil (for roasting)
- PREPARE a 20cm (or similar sized) square dish or roasting pan by greasing it with 1 generous tablespoon of oil. Set aside.
- BRING the stock to a rolling boil. Then pour in the polenta in a steady stream, while whisking. Continue to whisk for 2 minutes until the mixture thickens. Remove from heat and whisk in the nutritional yeast, butter and herbs.
- POUR the polenta into the prepared dish and smooth out the top with a spatula or spoon. Allow to cool for 15 minutes, then cover with cling film and refrigerate until completely set and cold, at least 2 hours (or 30 mins in freezer). It can keep like this in the fridge up to 4 days.
- PREHEAT oven to 220 degrees C and turn out the block of polenta onto a chopping board and use a large knife to slice it into thick fries- I like mine thick, but you can go slimmer if you want.
- PLACE the chips on a baking sheet lined with baking paper. Drizzle with 1tbs oil and bake in the oven for 25-35 minutes, or until golden and crispy.
- SERVE hot. Enjoy!