2 cups organic polenta corn grits (I really like Bob's Red Mill brand)
2 1/4 cups water
4 tablespoons nutrional yeast
4 tablespoons capers, minced finely
Bundle of basil, minced finely
2 large tomatoes, cut into quarters
1 shallot, diced
3 garlic cloves, smashed with the back of a knife
Olive oil
Salt and Pepper
Preheat your oven to 375°F, preferably on the convection setting if you have one. Bring your water to a boil, then remove from heat and stir in polenta, nutritional yeast, capers, and basil. Line a glass baking dish with wax paper, then pour the polenta into the prepared baking dish and pop it in the fridge to set.
Lightly oil a baking dish and toss in your tomatoes, shallot, and garlic, then pop them in the oven for 15-20 minutes. Once your polenta has set, it will be firm to the touch, take it out of the fridge and cut it into 3-inch long by 1-inch wide strips. Spray a cookie sheet with non stick cooking spray, then place the polenta strips on the sheet and give them a light mist of the cooking spray (I use coconut oil spray rather than Pam, but whatever you have will work). Bake them in the oven for 5-8 minutes, just long enough to crisp on the outside without drying out the inside. Once your tomato mixture is out of the oven poor it, along with the juice, into a food processor and pulse, drizzling in olive oil, until desired consistency. Stir in salt and pepper to taste. Serve warm along side the polenta fries.
