Do you get french fry cravings like I do?
Most often I crave sweet potato fries.
I make them often, as I adore sweet potatoes, but sometimes I like to change it up.
Speaking of sweet potatoes, I have yet to master an extra crispy sweet potato fry. Sometimes it happens, out of sheer luck I think, but with such a high water content, it’s hard for sweet potatoes to cooperate on the crispy fry front.
You are guaranteed crispy when you make polenta fries!
Polenta knows where it’s at and gets extra crispy on the outside and remains soft on the inside, just fabulous!
The genius thing about polenta is that once it cools and hardens, you can cut it into any shape, little rounds or triangles for appetizer bases, bigger squares for pizza, hearts to top a salad, or strips for fries. Endless options!
These fries make a fun side dish for burgers or salads.
Fulfill your fry craving and make some polenta fries
- 2½ c. water or low sodium vegetable stock
- ¾ c. organic polenta
- 2 tbsp nutritional yeast
- ¼ tsp thyme
- salt + pepper to taste
- Chipotle Ketchup:
- 6 oz can tomato paste
- ¼ cup maple syrup
- ½ cup white vinegar
- ⅓ cup water
- 1 clove garlic, minced
- ¼ tsp onion powder
- 2 tbsp chipotle paste
- ½ tsp cumin
- ¾ tsp salt
- Bring stock to boil in a large saucepan. Reduce heat to low and slowly add polenta, whisking constantly. When thick and creamy, stir in nutritional yeast, thyme, salt and pepper. Transfer to a parchment lined baking tray, smoothing top with a spatula to obtain desired thickness, let cool. *At this point you could cover and refrigerate till you are ready to cut polenta into fries.
- When firm, cut polenta into thick, french fry shaped strips, (or any other shape) and place on parchment lined baking tray, brush very lightly with oil. Bake in 450F oven for 15 mins, flip fries over and bake for another 10-15 minutes, or until golden brown and crispy.
- For the ketchup:
- Combine all ingredients in medium saucepan over medium heat; whisk until smooth. When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often, till thickened and dark in colour. Remove from heat and let cool. Refrigerate in mason jar.