Baked Polenta Fries
Super crispy baked polenta fries - healthy, delicious, vegan, and easy! Only for real fries and polenta fans! 😉
In a large pot, bring vegetable broth and water to a boil. Add polenta, herbs, and dairy-free butter, reduce heat to low, and simmer for 5-10 minutes, stirring occasionally. Season with salt and pepper.
Lay a baking sheet with parchment paper (or grease with oil) and spread the warm polenta evenly over it. Let it cool for at least one hour in the refrigerator (can be prepared the day before).
Preheat the oven to 430°F (220°C).
Once hard, cut polenta into fries. Transfer to a parchment paper-lined baking sheet, brush each with olive oil and sprinkle with sea salt.
Bake for 25 minutes until crispy (no need to flip them). Enjoy with your favorite dipping sauce (ketchup, vegan mayo, chipotle mayo, BBQ sauce, aioli).
Make-Ahead: Step 1 & 2 can be prepared up to 3 days in advance. Cover with a plastic wrap if you store it for more than one hour in the fridge.
Leftovers: Baked polenta fries can be stored for up to 2 days in the fridge. Rebake for 10 minutes in the preheated oven at 430°F (220°C).
Feel free to add some grated parmesan or dairy-free cheese when cooking the polenta.
Calories: 340kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 520mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 378IU | Calcium: 4mg | Iron: 1mg