Baked Polenta Fries are crispy on the outside and creamy on the inside. Allow two hours for polenta to firm or make up the day before and chill overnight. Serve with Cajun Aioli or dip of choice!
Category: not set
Cuisine: not set
2 cups organic chicken broth or vegetable broth
1 cup unsweetened almond milk (or milk of choice)
1 1/2 cups 254g polenta or cornmeal
1 tablespoon unsalted butter (or vegan butter)
1/2 cup 105g nutritional yeast (I use Bragg's)
1/2 teaspoon dried thyme
salt and pepper to taste
olive oil for brushing
3 tablespoons mayonnaise (or vegenaise)
1 teaspoon homemade or store-bought cajun seasoning
2 cloves minced garlic
squeeze of lemon
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