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crispy polenta two ways seen from above: the polenta sandwiches and polenta chips with a bowl of ketchup and mustard

Crispy Polenta Two Ways

Crispy baked polenta from the oven, two ways! Both chips and a crispy polenta 'fillet' for a delicious sandwich.
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Prep Time 5 minutes
Cook Time 35 minutes
resting time 1 hour
Total Time 1 hour 40 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 300 ml water 1 cup
  • 300 ml oat milk 1 ¾ cup (or any other alternative you prefer)
  • pinch of salt
  • pepper
  • 2 tbsp nutritional yeast
  • 1 tsp oregano
  • 1 tsp paprika
  • ½ tsp nutmeg
  • 1 tsp garlic powder
  • 187.5 grams polenta (1 heaping cup)
  • 2 tbsp polenta (for dusting)

Equipment

  • Pot
  • oven

Method
 

  1. Start with getting the water and milk to a boil. Add all the seasoning; salt, pepper, oregano, paprika, nutmeg, garlic powder, and nutritional yeast.
  2. Once it's boiling, add the polenta, turn the heat down, and keep stirring until it's thickened up. Only do this for about 3 minutes.
  3. Transfer the polenta to a baking sheet or tray and spread out to about an inch (1.5 cm) thick. Put in the fridge for an hour.
  4. Once the hour is over, pre-heat your oven to 220 °C (428 °F). Brush the polenta with olive oil and cut into the desired shapes. Dust with polenta and pop in the oven for 30 minutes.
  5. Enjoy!!
Crispy Polenta Sandwich
  1. Take two slices of bread, spread on aioli on one side, add spinach, add the polenta, sun dried tomato, pickled red onion, a bit of coconut sriracha, salt, pepper, and some fresh mint.

Notes

Polenta is gluten free. If you use gluten free bread, this is entirely GF.
Keeps in the fridge for a few days but best eaten straight away.
Tried this recipe?Let us know how it was!