FOR THE SPICY AÏOLI

FOR THE SPICY AÏOLI

Ingredients:
½ cup (125 ml) vegan mayonnaise
1 tablespoon Sriracha chili sauce

Directions:
squeeze of fresh lime juice
1
Line two baking sheets with parchment paper. Bring the water to a boil in a
medium-sized pot. Add a pinch of salt and stir to dissolve, then slowly add the
cornmeal, stirring constantly.
2
Reduce the heat to low. Add the pesto and continue to stir until the polenta mixture
thickens significantly and pulls away from the sides of the pot. This will take
anywhere from 2 to 10 minutes.
3
Scoop the polenta onto one of the prepared baking sheets and press it down to a ¾-
inch (2-cm) thickness; it will be very sticky so use a silicone spatula or even wet
hands. Allow the pan to sit for 1 to 2 hours to allow the polenta to set; you can pop it
in the fridge to speed up the process.
4
Once set, the polenta is ready to be sliced into fries. Preheat the oven to 425°F
(220°C), then slice the polenta with a sharp knife, or use a pizza cutter.
5
Transfer the fries to the second baking sheet, brush or spritz lightly with vegetable
oil, and place in the oven. Bake for 20 minutes, turning the fries halfway through, until
they are slightly browned and crispy on the outside.
6
Meanwhile, mix all the aïoli ingredients together in a small bowl.
7
Remove the fries from the oven, season with a little salt, and serve with the spicy
aïoli for dipping.
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