1 cup instant/quick cooking polenta 4 cups water 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder extra virgin olive oil nutritional yeast, sprinkle flaked sea salt, sprinkle cracked black pepper, sprinkle
1. In a heavy saucepan bring water, salt, pepper, onion powder, and garlic powder to a boil and gradually whisk in polenta in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until it becomes very thick and pulls away from the side of the pot (about 15 minutes for instant polenta).
2. Remove polenta from heat and pour into an 8x8 oiled pan.
3. Let the polenta cool completely and then cut into three inch strips to resemble french fries.
4. Preheat oven to 450F. Sprinkle cut fries with olive oil, salt, pepper and nutritional yeast. Place fries in a single layer on baking sheet lined with parchment paper. Bake for 20 minutes, or until fries are golden brown and crispy, flipping the fries at the 10 minute mark.
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