Vegan Polenta Fries
Ingredients
The fries
-
2
cups
vegetable broth
-
1
cup
corn mill or grits
-
½
cup
almond milk or plant-milk of choice
-
¼
cup
vegan or regular parmesan cheese
-
1
clove
garlic, pressed
-
1
tsp
sea salt
-
½
tsp
black pepper
-
2
tbsp
fresh thyme
The parmesan butter
-
2
tbsp
melted vegan or regular butter
-
2
tbsp
Chosen Foods Avocado Oil
-
3
tbsp
vegan or regular parmesan cheese
-
3
tbsp
fresh thyme
-
1
tbsp
oregano
-
dash
pepper
The aioli
-
¼
cup
Chosen Foods Avocado Mayo
-
2
tbsp
lemon juice
-
1 ½
tsp
garlic powder
-
½
tsp
black pepper
Toppings
Instructions
- Bring vegetable broth to a boil and whisk in the corn mill or grits.
- Add plant milk, parmesan cheese, salt, pepper, and thyme to the pot, and cook for 5 minutes until soft.
- Turn off the heat, cover, and let it sit for 5 minutes.
- Line a baking sheet with parchment, pour in the polenta, and press it flat. Freeze for 30 minutes or refrigerate for at least 2 hours.
- Preheat the oven to 450°F and line another baking sheet with parchment.
- Slice the chilled polenta into fries about ¼ inch thick.
- Place fries on the baking sheet, spray with avocado oil, and bake for 15 minutes on each side until golden.
- While baking, prepare the aioli by mixing all its ingredients in a small bowl.
- Flip the fries halfway through baking.
- Prepare the parmesan butter by simmering its ingredients in a small pot for 4-5 minutes.
- Once fries are cooked, brush them with parmesan butter and dust with truffle salt. Serve with aioli.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
500mg
Cholesterol
0mg
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