Savory Herb Polenta Fries
These polenta fries are the perfect blend of crispy and savory, with fresh herbs bringing them to life. I love how simple they are to make yet absolutely sat...
You know, there’s something so comforting about crispy fries, especially when they’re made from polenta!
I remember making these with my friends on a cozy movie night, and we couldn’t stop snacking on them.
The combination of herbs makes them feel like a little gourmet treat, and they're perfect for dipping in your favorite sauce.
Trust me, once you try these, you’ll be hooked!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Polenta is such a versatile ingredient and makes for the perfect base here! If you're not a fan of rosemary or thyme, feel free to swap in any herbs you love. You can even play around with spices like smoked paprika for a different flavor profile.
Tips & Notes
- •I like to serve these with a homemade garlic aioli or a spicy ketchup for dipping – it’s such a treat!
- •If you want to make them extra crispy, after cutting them into fries, you can brush them lightly with more olive oil before baking.
Recipe Variations
- •Sometimes, I toss in some nutritional yeast and a sprinkle of smoked paprika to give them a cheesy, smoky flavor.
- •You can also add some finely chopped jalapeños for a spicy kick if you're feeling adventurous!
Storage & Freezing
These fries are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Just reheat them in the oven to bring back that delightful crunch!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the polenta and bake the fries ahead of time. Just reheat them in the oven to get that crispy texture back.
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These polenta fries are the perfect blend of crispy and savory, with fresh herbs bringing them to life. I love how simple they are to make yet absolutely sat...
Ingredients
Instructions
- 1
In a large pot, bring the water (or vegetable broth) to a boil. Once boiling, add the salt and slowly whisk in the cornmeal. Stir continuously to avoid lumps.
- 2
Reduce the heat to low and continue to stir for about 10-15 minutes until the mixture thickens and pulls away from the sides of the pot.
- 3
Remove from heat and stir in the olive oil, garlic powder, rosemary, thyme, black pepper, and nutritional yeast, if using. Mix well to combine.
- 4
Pour the polenta into a lightly greased baking dish (about 9x9 inches), spreading it out evenly. Let it cool at room temperature for about 30 minutes until set.
- 5
Preheat your oven to 425°F (220°C). Once the polenta is set, turn it out onto a cutting board and cut it into fry shapes.
- 6
Place the fries on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, flipping halfway through, until they're golden and crispy.
- 7
Let them cool for a few minutes before serving. Enjoy with your favorite dipping sauce!
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