i am sure you are familiar with polenta, but have you ever had polenta fries? this version is vegan & reminds me of a dairy free twist on mozzarella sticks! i am serving it with pomi usa's marinara sauce for dipping & included a touch of nutritional yeast which brings a cheesey flavour. pomi's sauce is slow-cooked with 100% italian tomatoes, garlic & basil. it is so fresh & truly taste homemade.
with superbowl just around the corner, these would make as a killer game day snack or appetizer as well. be sure to let the polenta chill fully before slicing (this can be prepared up to a day in advance) & use a sharp knife to ensure clean cuts. for best results, serve fresh from the oven!
ingredients
- 2 cups unsweeted soy milk
- 2 1/2 cups low sodium vegetable stock
- 2 cups polenta
- 2 tablespoons vegan butter
- 1 clove of garlic, grated
- 1 tablespoon nutritional yeast
- 1 teaspoon dried oregano
- salt & pepper, to taste
- olive oil, for brushing
- pomi usa's marinara sauce, for serving
- chopped parsely, for serving
directions
- grease & line a 9 by 12-inch baking dish with parchment paper. set aside until ready to use.
- in a saucepot over medium heat add the soy milk & vegetable stock. bring to a gentle simmer & immediately reduce heat to low.
- add the polenta & continue whisking until thickened, about 5 minutes.
- remove from heat. stir in the butter, garlic, nutritional yeast, oregano, salt & pepper.
- transfer to prepared baking dish & smooth to flatten. cover with plastic wrap & refrigerate until firm, about 2 hours.
- once ready to bake, preheat the oven to 425(f) degrees.
- remove polenta from the baking dish & sliced into desired size fries. transfer to a lined baking sheet & brush with oil.
- bake for 25 minutes, carefully rotating the fries halfway through.
- transfer to a serving dish. season with additional salt & pepper, garnish with parsely & serve with pomi's marinara sauce for dipping!
