Sage-Infused Polenta Fries

Delicious!

Sage-Infused Polenta Fries
Sage-Infused Polenta Fries

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup polenta, washed

  • 3

    cups filtered water or broth

  • 2

    tablespoons fresh sage

  • 2

    tablespoons nutritional yeast

  • 1/4

    teaspoon paprika

  • 1/8

    teaspoon nutmeg

  • 1/4

    teaspoon coriander

  • Sea salt, to taste

  • Black pepper

  • Oil spray, for pan

Directions

Combine all ingredients, except salt and pepper, in the pot with polenta. Heat over medium flame. When polenta begins to bubble, turn flame to low and whisk continuously. Polenta will start to thicken. Continue to whisk over low flame until whisk stands up on its own and polenta begins to pull away from the pot. This could take about 10 to 15 minutes. Add salt and pepper to taste. Lightly spray medium casserole dish with oil. You want a dish that will make the polenta about 1/2 inch thick (about 9x13). Pour polenta inside and smooth over evenly. Let sit for 45 minutes until it hardens. Preheat oven to 400 degrees F. Carefully flip the polenta out onto a cutting board and slice into french- fry shapes. Spray a baking sheet with oil, place fries about 1/4 inch apart, sprinkle sea salt and pepper on top, then spray lightly with oil. Bake for 15 minutes, then flip and bake another 20 minutes or more, depending on how crunchy you want them. You may serve with this: Cashew-Garlic Aioli (<45 minutes) Yield: Makes about 1/4 cup This vegan mayonnaise is great for sandwiches, wraps and as a dipping sauce for fries. Ingredients 2 tablespoons raw cashews, soaked 1 hour 2 tablespoons sesame seeds 1 teaspoon garlic 3 tablespoons coconut milk 1/2 tablespoon coconut oil 1 tablespoon lime juice Sea salt, to taste Preparation Drain cashews. Combine all ingredients in a blender and blend until well combined, about 2 minutes. Season with sea salt to your preference. Thanks to visiting chef, Christy Morgan, for providing us with this recipe! Enjoy!

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