Polenta Fries

Since the move, I have been working my way through some pantry staples, in an attempt to, well, avoid food shopping. At least it's making me be a little creative...

Exhibit A... polenta fries. Now children, I realize these are not new to veganland, but they are new to my kitchen. So here we go...

Polenta Fries
(should serve 4-6 as a snack, but the 2 of us easily finished off one batch)

• 2 cups boiling water
• 1 tablespoon olive oil
• 1 cup dry polenta
• 1 tablespoon nutritional yeast
• 1 tablespoon dry Italian herb blend
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt

Mix all dry ingredients in a mixing bowl. When your water is boiling add the oil, turn heat down, then slowly whisk in the dry ingredients. Make sure no clumps form, and continue whisking until you have a very thick mixture. Spread your mixture out into a greased baking pan (I used a 9" round, just use what you have). Refrigerate until very firm, at least 2 hours.

Turn out the polenta onto a cutting board and cut into fry shapes, mine were just shy of about 1/2" thick.

Heat a lightly oiled skillet or cast iron pan (highly recommended) over medium high heat. Fry your, um fries, in a single layer, a few minutes on each side, until just turning a light golden brown.

It is absolutely essential that you devour these immediately out of the hot oil. It is the only way to truly savor these babies. Take note of the perfect bite... a light, crispy, salty crunch followed by a warm smooth, creaminess in the middle.

These are certainly delectable all alone, but I decided to whip up a quick little side dip. The sundried tomatoes really add a little extra salty kick.

Sundried Tomato Pesto

•  1 heaping cup, loosly packed basil
• 1/4 cup pine nuts
• 1/4 teaspoon kosher salt
• 2 garlic cloves
• 5 sundried tomatoes packed in oil

Combine all ingredients except tomatoes in a food processor and pulse until you have a crumbly mixture. Add tomatoes and process until smooth. Slowly add olive oil by the teaspoon if needed.