Polenta Fries With Vegan Truffle Mayo
The best polenta fries with vegan truffle mayo and a tasty herb crust are great for parties and to feed a crowd!
Servings 4
Ingredients
Polenta Fries:
- 250 g white polenta
- 1 Lt boiling water
- Not too much salt!!!!!!!!!
- Fresh herbs the more, the merrier, just use whatever you have on hand
Truffle Mayo:
- 200 g soy milk unsweetened
- 1 tsp garlic confit or 1 garlic clove
- truffle salt or truffle oil
- Juice and zest of 2 limes
- 600 g neutral oil
Garlic confit:
- 1 bulb of garlic
- a bit of olive oil
- salt
Instructions
Polenta Fries:
- Whisk polenta into boiling water. Continue whisking for 2-3 minutes (if using instant polenta) or occasionally for 45 if using regular polenta.
- Set on a tray between two baking sheets, chill for an hour, and cut into desired-sized fries. Fry at 180 for about 4-5 minutes.
- Toss immediately in a mix of fresh chopped herbs. We used parsley, basil, tarragon, mint, and lime zest.
Truffle Mayo:
- Put everything but the oil in a blender and blend on high. Slowly add the oil. You can also use an immersion blender. Just make sure you add the oil in a thin stream.
- Water if needed (to thin it down after mixing).
Garlic confit:
- Chop off the upper part of the garlic bulb to expose the garlic cloves. Put bulb in some aluminum foil and pour some olive oil and sprinkle with salt.
- Wrap bulb in aluminum foil and bake at 160 degrees Celsius for 1 hour.