Polenta Fries

1 cup dry polenta

3.5 cups water

2 stock cubes

1 tbsp fresh rosemary, finely chopped

1 tsp dry oregano

1/2 cup nutritional yeast

1/4 cup vegan butter

Extra olive oil for baking

Method:

• Place a pot on medium heat with the water and stock powder and bring to a simmer.

• Gradually whisk in the polenta then turn the heat down low, after about 2 - 3 minutes once the polenta starts to thicken, add in the herbs, nutritional yeast and butter and whisk to combine

• After a minute or two, the polenta will be super thick, transfer to a lined brownie tin or any square/rectangle container.

• Smooth out the polenta, then place in the fridge for at least 2 - 3 hours (or overnight).

• Preheat oven to 200°C.

• Carefully transfer the set polenta to a chopping board and cut into big chips.

• Place them on a lined baking tray, spray or brush with a light layer of olive oil then bake for 20 - 30 mins or until the edges start to crisp up and turn golden brown.

• Once baked, allow to cool for a couple of minutes then arrange on a plate to serve and top with a sprinkle of extra nutritional yeast and sea salt.