Polenta Fries (and Croutons)

In a medium mixing bowl, combine the cornmeal, nutritional yeast, oregano, pepper and salt. Set aside.

In a large saucepan, bring the vegetable broth to a simmer. Add the milk, one tablespoon of the coconut oil and garlic. Whisk to combine and wait until the coconut oil is melted and the whole mixture is lightly simmering.

Slowly pour in the cornmeal mixture, whisking constantly. Once incorporated, stir every so often for 5-7 minutes. The mixture should be creamy and smooth. If it’s way too thick to stir, add a little more water, a quarter cup (60ml) at a time, just until you can stir. Taste and adjust seasoning.

Pour mixture into a prepared baking pan and smooth out the top as evenly as possible. Place somewhere to cool for 30-60 minutes.

Preheat oven to 450°F / 230°C. Place the remaining coconut oil in a small dish in the oven to melt while it is preheating. Once melted, brush a rimmed baking with coconut oil.

Slice the cooled polenta evenly into batons or French fry sticks. Place them on the baking sheet with a little space between them (if they’re too close together, they’ll get soggy). Brush with the remaining melted oil. Bake for about 25 minutes, then flip and bake for another 15-20 minutes until golden (if you want them crispy on all sides, keep flipping them and cook a little longer!).

Remove from pan and let cool just slightly before serving. Store cooled leftovers in the fridge for up to five days. Reheat in an oven or toaster oven for about 5-7 minutes until warm and crisp.