Spinach Artichoke Polenta Fries with Spicy Tomato Dipping Sauce

Yes, this is everything! Crunchy outside, but when you bite into the ‘fries’, your tastebuds are covered with a warm, creamy explosion of flavors. This isn’t a quickie recipe, but it’s fairly easy and well worth the little extra time and effort.

Prep time: 30 minutes, plus refrigerator time

Cook time: 25-30 minutes

Makes 18-24 fries, 1″ x 4″

Ingredients

  • 1/2 cup cornmeal
  • 2 c water or vegetable stock
  • 1 Tbls. lemon juice
  • 1 Tbls. dijon mustard
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. dried rosemary
  • 1 tsp.garlic puree, or powdered
  • 4 Tbls. nooch
  • 1 cup chopped canned or thawed artichokes
  • 1 cup baby spinach, chopped
  • 2 cups Panko bread crumbs

Spicy Tomato Dipping Sauce

Instructions

  1. Lightly spray oil a large shallow rectangular pan or casserole dish (13″ x 9″ x 2″). Alternatively, you can use a deeper loaf pan.
  2. Bring water or stock to low boil, and slowly begin to add cornmeal, a little at a time, whisking it continuously so it doesn’t clump. Mix in lemon juice, garlic, all the seasonings, 2 Tbls. nutritional yeast, and turn heat to simmer. Cover and cook for 15 minutes, stirring occasionally.
  3. When it’s thick, almost paste-like, shut off heat. Add 1/4 cup more broth or water, and stir in chopped spinach and artichokes; mix well.
  4. Pour polenta in your pan and smooth it out as evenly as you can. The top should be smooth, too. This can be accomplished by laying a sheet of plastic on top and smoothing carefully with a food scraper or straight edged tool. Let cool for at least an hour, then pop in the fridge to harden for at least 3-4 hours, overnight is better.
  5. Score edges of polenta sheet or block with sharp knife. Then cut evenly shaped ‘fries’ about 1 inch thick by 4 inches long. If you cut them any thicker, your cook time should increase by 10 minutes.
  6. Preheat oven to 400 degrees F. Prepare a large baking sheet by covering it with parchment.On a large flat platter or dish, mix together panko bread crumbs, the remaining 2 Tbls. nutritional yeast and a few more sprinkles of your Italian seasonings.
  7. Remove the polenta ‘fries’ from pan and gently roll in the bread crumbs, covering all sides, and place fries on parchment lined baking sheet.
  8. Bake for 15-20 mins. Flip each over,  and bake another 15 minutes until brown and crispy.
  9. You can speed up this process by putting them under your broiler for the last 3-4 minutes, and keep an eye on them!