polenta fries

Easy polenta fries seasoned with vegan parmesan cheese and herbs! Crispy on the outside, tender on the inside, SO delicious! Just 4 ingredients required!

Vegan Parmesan and Herb Polenta Fries

polenta

Tbsp olive oil

vegan parmesan cheese

Tbsp dried Italian herbs ((basil + oregano))

Marinara

Vegan Pesto

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

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

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.

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.

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

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

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.

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

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.

https://www.youtube.com/watch?v=FGrg2S3vWks

Easy polenta fries seasoned with vegan parmesan cheese and herbs! Crispy on the outside, tender on the inside, SO delicious! Just 4 ingredients required!

Full Recipe: https://minimalistbaker.com/vegan-parmesan-and-herb-polenta-fries/
 
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Vegan Parmesan and Herb Polenta Fries | Minimalist Baker Recipes

Incredibly delicious Polenta Fries baked to perfection with a crispy and crunchy outside and soft and creamy middle. The easiest side dish or appetizer, serve with a juicy steak or delicious dips for dunking!

Crispy Baked Polenta Fries

olive oil

rosemary (finely chopped)

oregano

salt and pepper ((if needed, see notes))

quick-cook polenta ((190 grams))

chicken stock ((800 milliliters))

tbsp butter ((60 grams))

½ cup freshly grated parmesan ((30 grams))

sea salt flakes ((kosher salt))

pepper

Pre-heat the oven to 430F/220C.

Remove the pre-cooked polenta from it’s packet and pat dry if it has any excess moisture.

Cut the polenta into fries, try to make them roughly the same size so they cook evenly.

Add the olive oil, herbs and pepper (no salt) to a large bowl and add the polenta fries. Toss to coat them in the oil and herbs.

Place the fries on a baking sheet in an even layer and bake for 30-40 minutes until golden brown and crispy.

If using pre-cooked polenta

Add the chicken stock to a medium sized pot and bring to a boil.

Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.

Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).

Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.

Once chilled and completely set, remove the polenta from the tray and cut into fries.

Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve with as a side or appetizer.

If making polenta from scratch (quick-cook)

https://embed.mediavine.com/videos/dvqmtk4jvlqqj5lqbbs0

Making these addictive fries using polenta (cooked cornmeal) is super easy.

Crispy Polenta Fries

yellow cornmeal (or quick-cooking polenta)

salt

Olive oil vegetable oil

Italian herb seasoning (optional)

Marinara sauce (dried tomato tapenade, or hot chile pepper sauce)

Bring 4 cups of water in a large, deep saucepan bring to a rapid simmer.

Stir in the salt. Turn the heat down to low. Pour the cornmeal in slowly, whisking as you pour it in to make sure no lumps form.

Simmer over very low heat for 15 to 20 minutes (or, quick-cooking polenta only takes about 3 minutes) Whisk occasionally. The polenta should be smooth and thick. If the polenta is spattering while being cooked, cover with a lid, keeping it ajar.

When the polenta is done, pour it into a lightly oiled 9 by 13 inch casserole dish and smooth it out as evenly as possible. When it cools off a bit, put the dish in the refrigerator and let it sit for a few hours or overnight.

Cut the polenta into pieces about 1 inch by 3 inches. You can also do little squares if you prefer.

To cook in a skillet: This is best done in a skillet that doesn’t stick. Heat some oil, just enough to give your skillet a good coating, but it doesn’t need to be deep. When hot (don’t overheat olive oil if you’re using it, just to medium-high). Arrange the polenta fries in a single layer. You’ll probably need to do two batches.

Cook over medium heat until crispy on the first side, about 10 minutes, then carefully flip to the other side and cook for 10 minutes longer. Remove to a paper towel-lined plate.

To bake in the over: Preheat the oven to 425º F. Arrange the polenta fries on a parchment-lined baking sheet in a single layer. Spray with olive oil cooking spray if you’d like them to crisp up nicely. Bake for 20 minutes, then take the pan out for a moment and move the fries around a bit with a spatula to make sure they’re not sticking. Place back in the oven and bake for 20 minutes more, or until nice and crisp on the outside. Remove to a plate.

Whether you’ve pan-sautéed or baked them, sprinkle with pepper and the optional herb seasoning. Serve at once with any of the sauces suggested.

Crispy fried polenta cakes with a wonderfully soft inside. Flavor the polenta with chicken stock and fresh herbs and make it smooth with heavy cream and butter. Serve with roasted red pepper relish or marinara sauce.

Fried Polenta Cakes 

chicken stock

heavy cream

yellow cornmeal*

water (as needed, depending on cornmeal grind)

tbsp butter

chives

salt and pepper, to taste, as needed

cooking oil, as needed to fry the polenta cakes

Grease a baking dish or sheet pan roughly...

Grease a baking dish or sheet pan roughly measuring 11x7 and set aside.

In a large pan bring the stock, heavy...

In a large pan bring the stock, heavy cream and one cup of water to a boil.

Gradually add the polenta while constanlty stirring/whisking so...

Gradually add the polenta while constanlty stirring/whisking so that it does not clump. Reduce the heat to low and continue to stir.*** Add a bit of the remaining one cup of water as needed to thin out the polenta.

Once the polenta has thickened**** and become smooth...

Once the polenta has thickened**** and become smooth (not visibly gritty) turn off the heat and fold in the butter and chives. Taste and season with salt and pepper as needed.

Transfer the polenta to the greased baking dish...

Transfer the polenta to the greased baking dish and spread it evenly. Once completely cooled down cover with plastic and refrigerate for 2 hours to overnight to set.

Cut the set polenta into desired shape. Pat...

Cut the set polenta into desired shape. Pat dry with paper towel if needed. Over medium-high heat enough oil in a skillet to come up about 3/4 inches. Heat to 350 F and maintain the temperature. Fry the polenta cakes three pieces at a time for about 2-3 minutes per side, until golden and crispy on each side. Remove and drain over paper towel lined plate. (If desired keep warm in a pre-heated 200 F oven).

Serve with roasted red pepper relish or warm...

Serve with roasted red pepper relish or warm marinara sauce.

These crispy polenta fries are super delicious and they are the perfect finger food. This healthy snack is gluten-free, easy to make and plant-based. Enjoy with a creamy cashew garlic dip.

Polenta Fries

polenta ((yellow cornmeal))

vegetable broth

yeast

onion powder

garlic powder

tsp oregano

Sea salt and pepper (to taste)

Vegetable oil (for brushing)

oats (ground into flour (gluten-free if needed))

tsp smoked paprika

This recipe has a video for easy visual instructions (see below).

Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.

Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.

Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.

For the breading, simply put all ingredients into a small bowl and mix with a spoon.

Remove the cold polenta from the pan and cut it into equally sized slices. Scroll up to see the step-by-step pictures. Preheat the oven to 425 °F (220 °C).

Brush the polenta slices with a little vegetable oil and coat with the breading mixture.

Bake in the oven for about 40-45 minutes or until golden brown. Flip after 25 minutes and spray with cooking spray.

Enjoy with a dip of choice. Check the recipe notes for my garlic cashew dip recipe.

I made this recipe one time and loved it. I am making it again today.. Instead of flour on the coating I use nut crumbs and dip it in chimichurri sauce although it goes great with salsa, hummus, you name it.

Hi Ela, I want to try this recipe but I have so many doubts! Regular polenta takes 35-45 minutes to cook according to most recipes I've read. Do you use instant polenta, or the cooking time to make the fries is less so they are more firm?

https://content.jwplatform.com/videos/yMIc6kXa.mp4

These crispy polenta fries are super delicious, and they are the perfect finger food. This healthy snack is gluten-free, easy to make, and vegan. Enjoy with a creamy cashew garlic dip.

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