Polenta Fries Gluten Free Vegan (Print Version)
# Ingredients:
→ Polenta Base
01 -
150 g polenta (yellow cornmeal)
02 -
600 ml vegetable broth
03 -
3 tbsp nutritional yeast
04 -
1 tsp onion powder
05 -
0.5 tsp garlic powder
06 -
0.5 tsp ground oregano
07 -
Sea salt to taste
08 -
Black pepper to taste
09 -
Vegetable oil for brushing
→ Breading
10 -
45 g oats, ground into flour (use gluten-free oats if required)
11 -
2 tbsp nutritional yeast
12 -
1 tsp onion powder
13 -
0.5 tsp ground oregano
14 -
0.5 tsp smoked paprika
15 -
Sea salt to taste
16 -
Black pepper to taste
# Instructions:
01 -
In a saucepan, combine the vegetable broth, nutritional yeast, onion powder, garlic powder, ground oregano, sea salt, and black pepper. Bring the mixture to a boil.
02 -
Gradually pour the polenta into the boiling broth, whisking continuously to avoid lumps. Reduce heat to low and cook for approximately 5 minutes, stirring constantly until thickened. Remove from heat.
03 -
Transfer the cooked polenta into a parchment-lined 23 cm square baking dish, smoothing the surface evenly. Refrigerate for about 1 hour until fully set.
04 -
In a bowl, combine the oat flour, nutritional yeast, onion powder, ground oregano, smoked paprika, sea salt, and black pepper. Stir well to blend.
05 -
Remove the chilled polenta from the pan and slice into evenly sized sticks or fries.
06 -
Set the oven to 220°C and allow it to preheat.
07 -
Lightly brush each polenta fry with vegetable oil. Dredge each stick in the breading mixture, ensuring all sides are coated. Arrange them on a parchment-lined baking tray.
08 -
Bake for 40 to 45 minutes or until golden and crisp, turning halfway through cooking and spraying with additional oil as needed.
09 -
Serve hot with your preferred dipping sauce.
# Notes:
01 -
Allow ample time for the polenta to chill thoroughly for clean slicing and crisp texture post-baking.