I've been a little lazy in the kitchen lately- school has really kicked my culinary creativity to the curb. Luckily, something called the #vancityvirtualpotluck came up and got me excited about recipes again!

Over 30 local Vancouver bloggers are all posting recipes today- check it out on instagram via #vancityvirtualpotluck. I have included links to two other recipes from the potluck below, and if you'd like to see the whole menu, check it out here. Such a cool way to support local bloggers & get some awesome recipes! A big thanks to Lindsay and Kristen at Piquant Marketing for organizing such a delicious event.

These polenta fries were an old favorite that I've revamped for the potluck. I'm always amazed how easy these are, and how crispy they get- you'd never know they are baked! They are amazing vegan, but I've included some options for adding parmesan and goat cheese for an extra flavour hit.

Leon Bridges- River

INGREDIENTS

For polenta fries:
2½ cups low sodium vegetable stock
¾ cups organic cornmeal
2 tbsp nutritional yeast
¼ tsp thyme
salt & pepper to taste
(optional) ¼ cup soft goat cheese
(optional) grated parmesan for topping

For marinara sauce:
1 tbsp olive oil
2 cloves garlic, minced
1 can crushed tomatoes
¼ tsp crushed red pepper flakes
pinch of sugar, honey or agave
1 tbsp chopped basil leaves or 1 tsp dried basil leaves
salt & pepper to taste

INSTRUCTIONS

Fries: Bring vegetable stock to boil in a large pot. Once boiled, reduce heat to low and slowly add cornmeal, whisking constantly. Turn off heat when the cornmeal is thick and creamy. Stir in nutritional yeast, thyme, salt & pepper and goat cheese, if using. Line a cookie sheet with parchment paper and transfer the polenta onto the cookie sheet. Using a spatula, spread the polenta into a smooth layer. Place in fridge for 10-15 min or until firm. Preheat oven to 400 F. When firm, cut into thin rectangles and place on greased cookie sheet, ensuring there is space between each fry. Brush with 1 tbsp of olive oil, sprinkle with approximately ¼ tsp salt. Bake for 10 minutes then flip the fries. Bake for another 5-10 minutes until golden and crispy. Remove from oven and sprinkle with parmesan cheese. Serve with marinara sauce.

Marinara Sauce: Heat oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil and serve.

Polenta Fries

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