Green Goddess Baked Basil Pesto Buckwheat Fries Recipe
2-1/2 Cups Water
1/2 tsp Salt (optional)
1/2 cup to 1 cup Cream of Buckwheat (Pocono)*
1 tbsp olive oil
1 or 2 tbsp. dairy free (or your favorite) basil pesto recipe
Sweet homemade ketchup:
*One tester had trouble with only 1/2 cup not creating a firm enough grit for the fries… This may be a typo but I don’t have any more boxes of the buckwheat grits to check. You may want to try 1 cup of grits….
Bring water and salt to a boil and add your cream of buckwheat in a slow, steady stream, whisking continuously. When cereal is completely distributed, add your olive oil. Lower heat and cook for 10 minutes, stirring or whisking frequently so you don’t have any lumps. At the end, add your basil pesto and mix completely throughout your buckwheat grits.
Pour your basil pesto grits into your small bread pan lined with aluminum foil and let cool COMPLETELY. When the mixture has set and is cool to the touch, carefully remove the block of grits (with aluminum intact) and then peel the aluminum foil off. Slice into french fry shapes and then place in single layer on a baking sheet. You can line it with aluminum foil if you like.
Preheat oven to 425 degrees F and bake your fries for twenty minutes or so and then turn over and bake until your fries have reached the ultimate golden coating (maybe another 15 minutes). You can turn multiple times until each side is browned to your satisfaction. Sprinkle with coarse grain kosher or black salt. Enjoy!
To make sauce, reduce your tomato liquid in a saucepan on the stove on medium heat, adding swigs of white wine and balsalmic vinegar to taste. Let reduce until it has thickened. If you want a really thick sauce, remove a tablespoon or so of the tomato liquid, let it cool slightly, and whisk in the tsp. of cornstarch. Add the cornstarch tomato slurry to the sauce after it has reduced to your heart’s content, let the sauce thicken, and then remove from heat and serve with your fries.