Ingredients:
For the fries:
2 ½ Cup rice milk
½ Cup cornmeal
½ Tsp salt
½ Tsp black pepper, ground
¼ Cup nutritional yeast
For crispy crust:
½ Cup cornmeal
1 Tbsp smoked paprika
½ Tsp black pepper
1 Tsp garlic powder
1 Tsp turmeric powder
Salt to taste
For the mozzarella sauce:
¼ Cup cashew, soaked or boiled
½ Cup water
1 Tbsp nutritional yeast
2 Tbsp tapioca flour/starch
½ Tsp garlic powder
1 Tbsp vinegar
Salt to taste
Instructions:
1. Line a small rectangular baking tray with parchment paper. Set aside. In a large saucepan bring the milk to boil. Reduce heat to medium-low. Add polenta and cook, stirring constantly until polenta is creamy. Add pepper, nutritional yeast and salt. Stir well. Pour polenta into the baking tray. Put in the freezer for a few hours.
2. Meanwhile prepare the cornmeal mixture. Mix the cornmeal and the spices and stir well.
3. Preheat oven to 320F. Remove baking tray from the freezer. Cut into fries. Roll them in the cornmeal mixture and put them back on the baking tray. Bake for about 20 mins or until golden brown. Reduce the oven to 210F and bake for 30-40 mins. Then rotate the fries and bake for more 30-40 mins or until fully dry.
4. In a food processor add all the ingredients for the sauce. Process until smooth. Move to a saucepan and cook, stirring constantly until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes.
