Iowa. Man dies from balsamic-induced polenta poisoning, due to low budget crisis.
Braggsberg, WV. Baby’s first word: Polenta.
Potato scare in Idaho; citizens rely on Polenta.
The headlines (although completely made up) are ENDLESS. Polenta is a nutritional epilogue that begs to be devoured.
The Balsamic vinegar only adds a hit of sweetness; it balances the kick of the dijon. It’s like a kung-pow dream.
Balsamic Polenta Fries
3 cups water
1 cup yellow cornmeal
2 teaspoons EACH tahini, nutritional yeast, AND “butter”
1 teaspoon balsamic vinegar
1 teaspoon dijon mustard
1 Tablespoon ground chia seeds (optional)
salt and pepper, to taste
cooking spray OR oil to coat the pan
Directions: Put 2 cups water in a medium saucepan. Bring to a slow boil (about medium high heat). Add cornmeal and S-T-I-R until there are no lumps. FOR REAL. Stir.
Add tahini, nutritional yeast, butter, balsamic vinegar, dijon, ground chia seeds, and salt and pepper. Stir in final cup of water and bring mixture to a slow boil (I increased the temperature to medium high at this point). Set a timer for 18 minutes and continue to stir AND slowly boil until the timer goes off. It will seem like a long time, but it is worth it. You will know it’s ready when it becomes dough-like. When the timer goes off, remove from heat and pour (more like: SPREAD) into a glass dish to cool (I used a small glass baking dish). Allow to cool for 20 minutes.
Cut into french fry shape: about 4 inches by half an inch. Preheat oven to 450 degrees. Lightly coat a baking sheet with cooking spray or oil. Lay fries in a single layer and bake for 20 minutes. Flip. Then, bake for 10 minutes more. Eat with lots of ketchup. Yum!