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PdfTo make:
Bring the broth to a boil in a large pot.
Gradually whisk in the polenta and season (my stock is salty so I didn’t need to)
Reduce the heat to low and simmer for 4–5 minutes, stirring often. Remove from heat.
Stir in the Nooch, truffle oil, and Italian seasoning.
Cover the pot and let sit for 2–3 minutes, then stir again until everything incorporated.
Line an 8x8 pan with parchment paper. Pour the polenta into the pan and spread it into an even layer.
Refrigerate for 1 ½–2 hours, or until fully set overnight
Preheat your oven or air fryer to about 200 and line a sheet pan with parchment paper.
Remove the polenta from the pan and slice it into thin matchsticks, about ½ inch wide.
Brush the parchment paper with olive oil. Arrange the polenta fries on the sheet pan and brush the tops with more olive oil.
Bake for 15–20 minutes, flip the fries, and bake for another 15–20 minutes, or until golden brown and crispy on both sides.
Let the fries cool slightly, then drizzle with additional truffle oil if desired and sprinkle with grated vegan Parmesan. Serve warm and enjoy!
#vegan #veganuary #plantbased #polenta #fries