- 2
Ingredients
- 1 1 1 cup polenta
- 3 3 3 cups water
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 to tsp black pepper, or to taste
- 1/4 1/4 1/4 cup nutritional yeast (optional)
- 1 1 1 Tbsp oregano
- 1 1 1 Tbsp rosemary
- 1 1 1 cup grated zucchini, water squeezed out
- 1 1 1 Tbsp medium-high heat oil
- 1/2 1/2 1/2 yellow onion, sliced
- 1 1 1 cup crimini mushrooms, sliced
- 1/4 1/4 1/4 cup chives or green onions, chopped
Preparation
Step 1
Bring water to a gentle simmer in a small saucepan. Add polenta in a thin stream, stirring with a wooden spoon to incorporate. Add salt, pepper, and nutritional yeast, if using. Add grated zucchini. Keep stirring over low heat for the next few minutes as it thickens.
When thick and bubbling, pour into a lightly oiled pan (anything with a lip will work; square or rectangle baking tray, even pie plate, though 9″x9″ square pan works well).
Smooth out and let cool for 10-15 minutes until edges pull away from sides of pan and it’s cool to the touch.
Gently flip out onto a cutting board, and if making fries cut into rectangular pieces roughly 3″x1″ and preheat oven to 450 degrees.
Lay fries out on lightly oiled baking sheet (or parchment paper) and bake for 10-15 minutes, then gently flip over (if too soft to flip, bake a few minutes longer) then bake an additional 15 minutes until very crispy on the outside and soft inside. You’ll know they are done when you can easily lift them from the pan with no fear of breaking them. Serve with favorite condiments of choice.
If making into a scramble, lightly sauté onions and mushrooms in a skillet over medium heat.
When browning, crumble polenta/zucchini block into pan (as you would tofu) and let cook, mostly undisturbed, for 10 minutes or so over medium heat, scrambling occasionally for even browning.
When done, stir in green onions or chives if using. Serve alone or with a nice green salad. Very filling, enjoy!