Ingredients
• 1 cup (170g) quick-cook polenta
• 3 cups (700ml) vegetable stock
• 2 tbsp vegan butter
• 3 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt & pepper
• Olive oil for baking
For seasoning (optional)
• Extra smoked paprika
• Garlic granules
• Sea salt
• Fresh parsley
For Dips
• Ketchup, garlic mayo, chilli mayo, or your favourite vegan dip
Method
Bring the vegetable stock to a simmer and whisk in the polenta. Cook for 2–3 minutes until thick, then stir in vegan butter, nutritional yeast, garlic powder, smoked paprika, salt, and pepper.
Spread the hot polenta into a lined dish (about 2–3 cm thick). Smooth the top and chill for 1–2 hours until firm enough to slice.
Once set, lift out and cut into fries. Brush lightly with olive oil and arrange on a lined tray.
Bake at 220°C (200°C fan) for 20–25 minutes, flipping halfway, until golden and crisp around the edges.
Finish with a sprinkle of paprika, garlic granules, sea salt, and parsley. Serve hot with your favourite dips and enjoy!
by Whiterabbit2000
2 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/golden-crispy-vegan-polenta-fries)
Ingredients
• 1 cup (170g) quick-cook polenta
• 3 cups (700ml) vegetable stock
• 2 tbsp vegan butter
• 3 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt & pepper
• Olive oil for baking
For seasoning (optional)
• Extra smoked paprika
• Garlic granules
• Sea salt
• Fresh parsley
For Dips
• Ketchup, garlic mayo, chilli mayo, or your favourite vegan dip
Method
1. Bring the vegetable stock to a simmer and whisk in the polenta. Cook for 2–3 minutes until thick, then stir in vegan butter, nutritional yeast, garlic powder, smoked paprika, salt, and pepper.
2. Spread the hot polenta into a lined dish (about 2–3 cm thick). Smooth the top and chill for 1–2 hours until firm enough to slice.
3. Once set, lift out and cut into fries. Brush lightly with olive oil and arrange on a lined tray.
4. Bake at 220°C (200°C fan) for 20–25 minutes, flipping halfway, until golden and crisp around the edges.
5. Finish with a sprinkle of paprika, garlic granules, sea salt, and parsley. Serve hot with your favourite dips and enjoy!
Looks phenomenal OP! One of my all time favorite foods that I don’t eat often enough.