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
Preparation
Step 1
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 (