An easy and quick vegan appetizer, side dish, or snack that's made with fresh herbs and vegan parmesan cheese. Crispy on the outside and tender and chewy on the inside.
Heat the 1 tbsp olive oil in a small skillet on medium-high heat. When the oil is hot, add the green onions and cook for 3 minutes. Add the oregano and cook for 2 minutes. Remove from the heat and set aside.
NOTE: Don't add the onions until the oil is hot, or they'll absorb the oil and taste greasy.
In a medium saucepan, bring the water to a boil then slowly add the polenta, whisking continuously. Reduce the heat to a simmer and stir the polenta until it becomes thick and creamy, approximately 5 minutes.
NOTE: It's really important to slowly add the polenta to the water while constantly whisking. This will prevent lumps from forming.
Once the polenta is smooth, you can swap the whisk out for a spoon to stir it until it's thick and creamy.
Enjoy with our easy marinara sauce.
Preheat the air fryer.
Spray with a light coating of oil and cook for 10 minutes, then turn and cook for another 10 minutes.
In a heavy skillet, fill with canola oil, approximately 2 inches deep. Heat the oil to 375F (176C) and fry the polenta fries in batches, approximately 5 minutes. Use tongs to remove from the oil and place on paper towels to absorb the excess oil. Keep warm in the oven until ready to serve.