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Cheezy Baked Polenta Fries
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Cheezy Baked Polenta Fries 70 grams=3 pp | |
3 cups | water |
1 tsp | salt |
1 1/2 cups | uncooked instant polenta, (bramata) |
1/2 cup | nutritional yeast |
1/4 cup | butter spread, such as Earth Balance |
1/4 tsp | salt |
1/2 tsp | cracked black pepper |
Bring water and the 1 tsp salt to a boil in a large pot. Once boiling, reduce heat to low and pour in polenta, stirring to combine. Continue to 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 from the heat and stir in the nutritional yeast, buttery spread, salt, and pepper. Stir until the butter has completely melted and the mixture is smooth. Pour onto a large, greased baking sheet or two smaller baking sheets, and spread with a rubber spatula to about a 1/2 inch thickness. Let sit 30-50 minutes, until polenta becomes solid and is no longer hot. While waiting, preheat the oven to 400 degrees. Once polenta has cooled, gently move it from the pan to a cutting board (best done in sections). Alternatively, you can leave the mixture on the baking sheet and use a pizza cutter to cut. Otherwise, use a large knife to cut the slab in half, and then into 1/4 – 1/-2 inch strips. Transfer the cut fries to a greased baking sheet (coconut oil is a great option for high heat), and bake for 45-50 minutes, flipping once, until polenta fries are crispy and golden. Remove from the oven and serve with ketchup, sriracha, or ranch. Enjoy! The fries can be reheated in the oven at 400 degrees for around 10 minutes. Overcooking will result in uber- crunchy fries, so be careful. *Dough can be made ahead of time, wrapped in plastic, and refrigerated overnight or until ready to bake. (K note: For any recipe or substitution questions, please feel free to ask the recipe creator, Amber.)
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