My guilty pleasure has always been fries, and when I went vegan it became a comfort food for when I had to eat out. It has been a comfort food that has been banned from the house thanks to Carl’s allergy to potatoes, but that doesn’t mean we suffer, you just have to get creative and have a french fries party! Polenta fries, avocado fries and sweet potato fries, now that’s how you put the comfort in comfort food.
These polenta fries are crisp and flavourful, really easy to make and they just look so good.
POLENTA FRIES – serves 6-8
Ingredients
- 4 cups vegetable stock
- 1 1/2 cups yellow cornmeal
- 2 tbsp coconut oil
- 3 tbsp sunflower oil
- salt and pepper to taste
Directions
Pour vegetable stock in medium saucepan over medium heat. Slowly whisk in the cornmeal. Be careful this stuff can erupt like a volcano if you look away for to long. You will start to feel it get thicker, bring to a simmer and when its a thick creamy polenta its done, remove from heat. Fold in coconut oil and season with salt and pepper.
Pour mixture into a large greased baking sheet. Spread evenly. Let the mixture sit for 20 minutes. Refrigerate for 1 hour or you can just leave it until its completely cooled and firm.
Flip the pan over and allow the polenta slab to pop out. Start cutting the polenta into fries.
Place a large skillet over medium high heat and heat the sunflower oil. Fry the polenta in batches until golden. Remove and sprinkle with seasoning. Serve immediately with your favorite dipping sauce.