POLENTA FRIES
4 cups water Kosher salt 2½ cups finely ground yellow cornmeal or polenta (not quick cooking) 6 scallions, white and light-green parts only, finely chopped 1 cup frozen corn kernels, thawed 2 tablespoons Earth Balance butter stick ½ cup unsweetened plain almond milk 2 tablespoons nutritional yeast flakes Freshly ground black pepper 1 cup rice flour Canola oil, for frying
Instructions: Line an 8-by-11inch baking dish with plastic wrap, leaving an overhang on the two long sides.
Bring the water and 2 teaspoons salt to a simmer in a large saucepan over medium heat.
Gradually whisk in 1½ cups of the cornmeal in a slow steady stream, then reduce the heat to medium-low, switch to a wooden spoon and cook, stirring often, until polenta is very thick and pulls away from the sides of the pan, about 25 minutes.
Fold the scallions and corn into the polenta and cook, stirring until slightly softened, about 5 minutes. Remove from heat, stir in Earth Balance, almond milk, nutritional yeast flakes and salt and pepper to taste until incorporated. Pour polenta into the prepared dish, spreading it evenly. Refrigerate, covered for at least an hour, but overnight is better. Polenta should be firmly set.
Grab the ends of the plastic wrap and lift the polenta out of the baking dish, then flip onto a cutting board.
Cut the polenta crosswise into 4 strips about 2½ inches wide then cut the strips into 8 pieces each, about ¾-inch wide, so you should end up with 32 fries.
Combine the remaining 1 cup cornmeal with the flour in a large mixing bowl, season with salt and pepper to taste and toss to distribute ingredients. Dredge the fries in the cornmeal and rice-flour mixture, turning to coat completely.
Heat 3 inches of oil to 350 degrees in a deep fryer or deep pot. (If you don’t have a deepfry thermometer, a good way to test the oil is to stick the end of a wooden spoon or chopstick in the hot oil. If bubbles circle around the end, you’re good to go.)
Working in batches to avoid crowding and to keep the oil temperature constant, put the polenta fries in the fryer basket or a spider or other strainer, carefully lower into the hot oil, fry until golden brown and crispy, 3-5 minutes. Remove to a paper towel-lined platter to drain. Season lightly with salt while the fries are still hot.