Polenta Fries

Those crispy polenta fries are wonderful delicious and they are the ideal finger food. This healthy snack is gluten-unfastened, smooth to make and plant-based. Revel in with a creamy cashew garlic dip.

Polenta Fries

Crispy, hearty polenta fries with a creamy cashew garlic dip! say what?! Yes, that is the perfect finger meals snack that is plenty more healthy than most store-sold chips, for instance. This gluten-loose, plant-based snack is wonderful for netflix evenings or while a aspect dish.

It’s a completely popular dish in brazil and I really love it! These crispy polenta sticks are superb smooth to make and you will have a difficult time to forestall ingesting them, haha! The recipe is inspired by tasty !

Polenta Fries

INGREDIENTS :
Polenta Fries:

  • 3 tbsp nutritional yeast flakes
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground oregano
  • Sea salt and pepper to taste
  • Vegetable oil for brushing
  • 1 cup polenta (yellow cornmeal) (150 g)
  • 2 1/2 cups vegetable broth (600 ml)

Breading:

  • 2 tbsp nutritional yeast flakes
  • 1 tsp onion powder
  • 1/2 tsp ground oregano
  • 1/2 tsp smoked paprika
  • Sea salt and pepper to taste
  • 1/2 cup oats ground into flour (gluten-free if needed) (45 g)

INSTRUCTIONS :

  1. Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
  2. Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
  3. Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.
  4. For the breading, simply put all ingredients into a small bowl and mix with a spoon.
  5. Remove the cold polenta from the pan and cut it into equally sized slices. Scroll up to see the step by step pictures. Preheat oven to 425 degrees F (220 degrees C).
  6. Brush the polenta slices with a little vegetable oil and coat with the breading mixture.
  7. Bake in the oven for about 40-45 minutes or until golden brown. Flip after 25 minutes.
  8. Enjoy with a dip of choice. Check the recipe notes for my garlic cashew dip recipe.


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