Bastones de polenta crujientes

Ingredientes

• 1 cup polenta ((yellow cornmeal))
• 2 1/2 cups vegetable broth
• 3 tbsp nutritional yeast
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground oregano
• Sea salt and pepper (to taste)
• Vegetable oil (for brushing)
• 1/2 cup oats (ground into flour (gluten-free if needed))
• 2 tbsp nutritional yeast
• 1 tsp onion powder
• 1/2 tsp ground oregano
• 1/2 tsp smoked paprika
• Sea salt and pepper (to taste)

Preparación

1. 1

   This recipe has a video for easy visual instructions (see below).

2. 2

   Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.

3. 3

   Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.

4. 4

   Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.

5. 5

   For the breading, simply put all ingredients into a small bowl and mix with a spoon.

6. 6

   Remove the cold polenta from the pan and cut it into equally sized slices. Scroll up to see the step-by-step pictures. Preheat the oven to 425 °F (220 °C).

7. 7

   Brush the polenta slices with a little vegetable oil and coat with the breading mixture.

8. 8

   Bake in the oven for about 40-45 minutes or until golden brown. Flip after 25 minutes and spray with cooking spray.

9. 9

   Enjoy with a dip of choice. Check the recipe notes for my garlic cashew dip recipe.