Polenta Fries #healthyfood #dietketo #breakfast #food

These fresh polenta fries are overly delightful and they are the ideal finger nourishment. This solid tidbit is without gluten, simple to make and plant-based. Appreciate with a smooth cashew garlic plunge.

Fresh, healthy polenta fries with a smooth cashew garlic plunge! State what?! Truly, this is the ideal finger sustenance bite which is a lot more advantageous than most locally acquired chips, for instance. This without gluten, plant-based tidbit is astounding for Netflix nights or even as a side dish.

It's a famous dish in Brazil and I truly cherish it! These firm polenta sticks are overly simple to make and you will experience considerable difficulties to quit eating them, haha! The formula is propelled by delicious !

I delighted in the polenta fries with a rich cashew garlic plunge which tastes glorious! It's made with cashews (clearly), garlic, plant-based milk, and a few flavors. You essentially need to splash the cashews for two or three hours OR you can bubble them for 20 minutes until they are delicate.
Polenta Fries #healthyfood #dietketo #breakfast #food
Also try our recipe Keto Cheesy Garlic Breadsticks (4 Ingredients) #healthyfood #dietketo #breakfast #food

Ingredients

  • Polenta Fries
  • 1 cup polenta (yellow cornmeal) (150 g)
  • 2 1/2 cups vegetable broth (600 ml)
  • 3 tbsp nutritional yeast flakes
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground oregano
  • Sea salt and pepper to taste
  • Vegetable oil for brushing
  • Breading
  • 1/2 cup oats ground into flour (gluten-free if needed) (45 g)
  • 2 tbsp nutritional yeast flakes
  • 1 tsp onion powder
  • 1/2 tsp ground oregano
  • 1/2 tsp smoked paprika
  • Sea salt and pepper to taste

Instructions

  1. Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
  2. Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
  3. Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.
  4. For the breading, simply put all ingredients into a small bowl and mix with a spoon.
  5. Remove the cold polenta from the pan and cut it into equally sized slices. Scroll up to see the step by step pictures. Preheat oven to 425 degrees F (220 degrees C).
  6. Brush the polenta slices with a little vegetable oil and coat with the breading mixture.
  7. Bake in the oven for about 40-45 minutes or until golden brown. Flip after 25 minutes.
  8. Enjoy with a dip of choice. Check the recipe notes for my garlic cashew dip recipe.

Read more our recipe Bacon Ranch Chicken Foil Packets #healthyfood #dietketo #breakfast #food

Source : bit.ly/2SxadVJ

Post a Comment

0 Comments