Vegan Polenta Fries
Serves 4
30 mins prep
40 mins cook
70 mins total
These vegan polenta fries are brushed with a parmesan butter and truffle salt. They are packed with flavor, and so good!
For the Fries:
For the Parmesean Butter:
For the Aioli:
Toppings:
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
To make the polenta fries, bring the vegetable broth to a boil. Stir/whisk in the corn mill or grits. To the pot, add the plant milk of choice, parmesan cheese, salt + pepper and thyme. Cook and whisk occasionally for 5 minutes or until soft in texture. Turn the heat off, place the lid on the pot and set for 5 minutes.
Line a 9"X9" or 13" baking sheet with parchment, pour the polenta in and press into the pan until flat and smooth. Place in the freezer for 30 minutes or in the fridge for at least 2 hours (up to 24 hours).
Preheat the oven to 450F and line a large baking sheet with parchment paper.
Remove the polenta from the fridge or freezer. Slice the polenta in half (length-wise) then slice into fries around 1/4 inch thick.
Place the fries onto the parchment-lined baking dish, leaving the room and spray with Chosen Foods Avocado Oil. Cook for 15 minutes on each side or until perfectly golden. *
While the fries cook, prepare the aioli by adding all the ingredients into a small bowl.
Flip the fries.
Prepare the parmesan butter mixture by adding all the ingredients to a small pot, simmer on low for 4-5 minutes.
Once the fries are cooked, remove them from the oven, generously brush them with the parmesan butter. Dust them with white truffle salt and enjoy with your homemade aioli.
