Recipe: Polenta fries with ‘yolk’ for a vegan Easter snack

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Grater Goods' owner and cookbook author Flip Grater has shared her recipe for polenta fries and 'yolk' - and there's no egg in sight.

Grater Goods

Grater Goods’ owner and cookbook author Flip Grater has shared her recipe for polenta fries and ‘yolk’ – and there’s no egg in sight.

This is a fun way to use up leftover polenta, as it works best with day-old polenta. You can also serve the ‘yolk’ with bread soldiers, or poured onto rounds of fried tofu to make egg-free fried eggs. This recipe has been supplied by Flip Grater, author of vegan cookbook A Greater Good, as an option for a tasty plant-based snack this long Easter weekend.

Polenta fries with ‘yolk’

Serves 6 – 8


For the polenta:

1 cup polenta, cooked

2–3 tablespoons olive oil

1–2 teaspoons dried Italian herbs

For the yolk:

¼ teaspoon ground turmeric

2 teaspoons nutritional yeast

½ teaspoon black salt*

4 teaspoons cornflour

1 cup water

1 teaspoon lemon juice

1 teaspoon Dijon mustard

3 tablespoons sunflower oil

*Black salt or kala namak is, ironically, pink in colour. It’s common in Indian supermarkets and specialty spice stores and adds an eggy (sulphuric) taste and smell to food.


  1. Prepare creamy polenta using recipe below (You could simply cook polenta to packet instructions with water, but why would you when you could make it taste so good?)
  2. Once you’ve stirred through the butter and parmesan, pour cooked polenta into a square dish, spread evenly, cover and leave to chill overnight (or at least four hours).
  3. Preheat oven to 220 degrees Celsius. Cut chilled polenta into roughly the size and shape of fries. Toss well in olive oil and dried herbs.
  4. Bake on a lined tray for 25 to 30 minutes, turning halfway through.
  5. Whilst fries are cooking, combine all yolk ingredients in a small pan. Mix well. Bring to a simmer, stirring regularly until thickened and combined. Taste and finish with a little sea salt or black salt.
  6. Sprinkle polenta fries with salt and serve hot with warm yolk.

Creamy polenta

Serves 6 – 8


2 cups vegetable stock

2½ cups soy or oat milk (plus extra on standby)

1 cup medium grind polenta

1 teaspoon flaky sea salt

3 tablespoons vegan butter or dairy-free margarine

1 tablespoon vegan Parmesan (optional)


  1. Bring stock and milk to the boil. Slowly pour polenta in, whisking, until all polenta is in and there are no lumps. Add salt.
  2. Turn the heat down to low, cover and leave to cook, checking and stirring regularly with a wooden spoon.
  3. You want the polenta to lose its grittiness and become smooth. This will take about 30 minutes but it depends on the polenta so keep an eye on it. If it gets too thick, just add a touch of water or milk. You may also need to add some milk to loosen just before serving.
  4. Once cooked, remove from the heat, add butter (and parmesan if using) and stir through.

Flip Grater is the author of vegan cookbook A Greater Good, and owns a vegan restaurant and deli in Christchurch.

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