Crispy Baked Polenta Sticks with Ranch Dip

In a medium saucepan bring milk and 2 cups water to boiling. Gradually whisk in polenta. Reduce heat to low; cook 25 minutes or until thick and creamy, stirring frequently. Add in nutritional yeast, flaxseed meal, 3 teaspoons white wine vinegar, the lemon juice, ½ teaspoon garlic powder, ½ teaspoon sea salt, and ¼ teaspoon black pepper; mix well. Cook and stir 3 minutes more. 2. On a baking sheet spread polenta mixture into an 8×6-inch rectangle that is ½ inch thick. Let cool 5 minutes. Cover and chill for at least 1 and up to 12 hours. 3. For Ranch Dip, in a blender combine the tofu, onion powder, and the remaining 1½ teaspoons each garlic powder and vinegar. Cover and blend until smooth and creamy. Season with salt and pepper to taste, and pulse to combine. Transfer dip to a bowl and stir in parsley, dill, and chives. Chill 1 hour before serving. 4. Preheat oven to 350°F. Slice chilled polenta in half lengthwise to make two long rectangles. Slice crosswise to divide each rectangle into 16 half-inch-thick sticks, for a total of 32 sticks. 5. Place bread crumbs in a shallow bowl. Dredge polenta sticks in crumbs until well coated. Arrange sticks on a baking sheet, spacing them at least ½ inch apart. Bake 20 minutes or until polenta sticks are crispy. Serve right away with Ranch Dip.