-
1
Brush one 8.5 x 3.5 loaf pan with olive oil.
-
2
Cut a piece of baking paper large enough to cover the bottom of the loaf pan with two edges folding up and over the sides of the pan.
-
3
This will help you unmold the polenta.
-
4
Spray or brush the parchment with olive oil.
-
5
Set aside.
-
6
In a medium saucepan, bring 4 cups of water to a boil.
-
7
Add the salt.
-
8
Gradually add the polenta, whisking constantly.
-
9
Return to a boil, lower the heat to the lowest setting and cook, stirring constantly with a wooden spoon, until the mixture is thick, about 8 minutes.
-
10
Add 1 T olive oil and the nutritional yeast and stir well to combine.
-
11
Pour the polenta mixture into the prepared loaf pan.
-
12
Smooth the top with a wooden spoon or spatula.
-
13
Refrigerate several hours or overnight.
-
14
In the morning, preheat the oven to grill with the oven rack set about 5-6 inches from the broiler.
-
15
Line a baking sheet with baking paper and brush the paper with olive oil.
-
16
Remove the polenta from the loaf pan and set on a cutting board.
-
17
Slice the polenta into 1/2 slices, then cut the slices in half to make bite-size pieces.
-
18
Arrange the slices on the baking sheet and brush them with olive oil.
-
19
Grill for about 10 minutes, until the tops are crispy.
-
20
Flip the slices over and grill for an additional 5 minutes, until crispy and beginning to brown.
-
21
Sprinkle with salt if desired.
-
22
Serve the fries with barbecue sauce or ketchup for dipping.
