Baked Rosemary Polenta Fries

Serves: 2 as a side dish
Takes: 1 hour and 10 minutes

These are inspired by the polenta fries at No.1 Watson street. Polenta can be a little heavy and hard to take after a while but the ones here are so moreish and tasty. The rosemary they use keeps them interesting. I'm pretty sure the originals are not vegan though so best to just stay at home and make your own. It takes what feels like an age to make (anything more than 45 minutes hurts my attention span, like, physically hurts it) but it's ever so slightly cheaper and you don't even have to put any pants on to do it.

Ingredients

• 1 cup polenta
• 1 1/3 cup water
• 1 tbsp nutritional yeast
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp onion powder
• 1 tsp garlic powder

Method

1. Bring the water to a boil
2. Slowly whisk in the polenta. It has a tendency to clump and once it's gone there's no bringing it back.
3. Continue to whisk until it thickens (about 3-5 minutes)
4. Add in the seasonings and mix in.
5. Oil a tin and flatten the mixture into it so that it's about 1 cm  high. 
6. Refrigerate for 30 minutes
7. Preheat the oven to 180°C
8. Slice into 1 cm wide strips and put on a baking tray in the oven for 30 minutes.
9. Plate up! These taste amazing dipped into tomato and basil sauce.

Substitutes
Nutritional yeast- This isn't really necessary but polenta is often served with some sort of cheese (often parmesan) and this was my substitute. If you have vegan parmesan that would work great!