BEYOND
RANCH
Other great
dipping sauces
for baked polenta
include ketchup,
marinara, and
barbecue sauce.
See page 76
for recipes.Crispy Baked Polenta
Sticks with Ranch Dip
2 hours l Makes 32 sticks +
1 ¾ cups dip
Roll seasoned polenta sticks
in bread crumbs and bake for a
dippable snack.
2 cups unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
1 cup dry polenta
(^) 1/4 cup nutritional yeast
1 Tbsp. flaxseed meal
1 Tbsp. white wine vinegar
(^1) 1/2 tsp. lemon juice
1/2 tsp. garlic powder
(^) 1/2 tsp. sea salt
(^) 1/4 tsp. freshly ground black
pepper
1 cup whole wheat bread
crumbs
1 recipe Ranch Dip
- In a medium saucepan bring milk
and 2 cups water to boiling. Gradually
whisk in polenta. Reduce heat to low;
cook about 25 minutes or until thick
and creamy, stirring frequently. - Add the next seven ingredients
(through pepper); mix well. Cook
and stir 3 minutes more. On a baking
sheet spread polenta mixture into
an 8×6-inch rectangle that is 1/2 inch
thick. Let cool 5 minutes. Cover and
chill 1 to 12 hours. - Preheat oven to 350°F. Slice
polenta in half lengthwise to make
two long rectangles. Slice rectangles
crosswise into 32 half-inch-thick
sticks. Place bread crumbs in a
shallow bowl. Dredge polenta sticks
in crumbs until well coated. Arrange
sticks on a baking sheet, spacing
them at least 1/2 inch apart. - Bake about 20 minutes or until
polenta sticks are crispy. Serve with
Ranch Dip.
Ranch Dip Prepare Ranch Dressing
on page 78 as directed, except omit
the milk.