Cheesy polenta fries.

Bulk Barn, the Holy Grail for vegan Canucks. Provider of maple flakes for certain Yankees, Lara bars, every flour and alternative known to mankind, and everything in between. I wish they had these as an alternative at restaurants, but I also wish I understood how baby corn worked. These fries set you back about $2 and make a whole heap. I got 72 fries out of the batch, I'd say this serves 5-6.

For the fries;

4 1/2 cups water
1 1/2 cups cornmeal
1/2 cup nutritional yeast flakes
1/3 cup non dairy butter
1/4 teaspoon salt
1/2 teaspoon cracked pepper
optional herbs and spices - chili powder, sage, thyme, oregano, basil, cinnamon, red chili flakes, etc.

2 tbsp coconut oil

Bring the 4 1/2 cups water to a boil along with the salt. Whisk in all the cornmeal and quickly stir to take care of any lumps and cover to simmer for 5-7 minutes. Stir in non dairy butter, pepper and nutritional yeast.

Transfer to a 12x16 inch non stick baking sheet. It'll look a bit lumpy.

Grab a sheet of parchment paper to lay on top of the mixture. Using a rolling pin, or another baking sheet, and apply pressure to flatten the mixture. 

Let cool in the fridge for 30-60 minutes.

Preheat your oven to 400F.

While the oven is preheating, melt the coconut oil in a small dish. Dunk a bunched-up ball of cling wrap to spread the oil across a baking sheet.

Using a pizza cutter or a long thin knife, divide the now-firm mixture into ~72 strips (divide into 4, then each quadrant into 18, or 9x2) so that each fry about resembles the size of a French fry. Click here for a sad, quick illustration.

Transfer HALF of these into the oiled baking sheet - I arrange mine 9 across by 4 down.

Bake for 20 minutes, flip the fries, then bake for another 20 - totalling 40 minutes. Try one fry, and if the insides are a bit soft for you, bake for another 5.

For the dipping sauce;
1 part Sriracha
3 parts vegan mayo
-- I used 2 tbsp vegan mayo, 2 tsp sriracha and mixed well.


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