Step 1

Line a baking sheet with parchment paper and preheat the oven to 425 F (218 C).

Step 2

If using pre-cooked packaged polenta skip to step 4!

Step 3

If using 1 batch easy vegan polenta, follow polenta instructions and then immediately place cooked polenta in a parchment-lined 8x8-inch baking dish. Spread evenly to all corners of the dish, and your polenta should be between 1/4 - 1/2 inch thick. Refrigerate for at least 1 hour, or place in the freezer for 30 minutes. Polenta should be very firm and cold but soft enough to cut.

Step 4

Remove pre-cooked polenta from packaging or home-cooked and chilled from the refrigerator (or freezer) if you made it from scratch. Cut your polenta into rectangular fry shapes (see photo) and place in a large mixing bowl. If the polenta is crumbling and not cutting cleanly, refrigerate for 15 minutes more and then cut.

Step 5

Add olive oil and gently toss with clean hands to coat the polenta fries evenly.

Step 6

Add vegan parmesan and dried herbs to your mixing bowl and gently toss again to coat.

Step 7

Space fries evenly on the parchment-lined baking sheet and bake in your preheated oven for 30 minutes. Carefully flip polenta fries halfway through cooking time to ensure even browning.

Step 8

Let fries cool for a few minutes before removing from the baking sheet, then enjoy warm with a side of marinara sauce or pesto!

Step 9

Best when fresh, though leftovers will keep in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat on a parchment-lined baking sheet at 375 F (190 C) until hot and golden brown.