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...
(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
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.
- 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