Ingredients
Polenta Fries
- 1 cup (150 g) polenta (yellow cornmeal)
- 2 ½ cups (600 ml) vegetable broth
- 3 tbsp nutritional yeast
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp ground oregano
- Sea salt and pepper to taste
- Vegetable oil for brushing
Breading
- ½ cup (45 g) oats ground into flour (gluten-free if needed)
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- ½ tsp ground oregano
- ½ tsp smoked paprika
- Sea salt and pepper to taste
Cashew-Garlic Dip (Optional)
- 2/3 cup cashews, soaked (100 g)
- 2/3 cup plant-based milk or water (160 ml)
- 2 cloves of garlic
- Juice of 1 small lime
- 1/3 tsp onion powder
- 2 tsp nutritional yeast flakes
- Sea salt & pepper to taste
Instructions
- Prepare the Polenta: Pour vegetable broth into a pot, add all spices including sea salt and pepper, then bring it to a boil. Slowly whisk in the cornmeal to avoid lumps and continue cooking over low heat for about 5 minutes until thickened, then turn off the heat.
- Set the Polenta: Pour the cooked polenta mixture into a parchment-lined 9-inch square baking dish. Place in the fridge for about 1 hour to set and firm up.
- Make the Breading: In a small bowl, combine ground oats, nutritional yeast, onion powder, oregano, smoked paprika, sea salt, and pepper. Mix well with a spoon.
- Preheat Oven: Remove the polenta from the fridge and cut into evenly sized fries. Preheat the oven to 425 °F (220 °C).
- Bread the Fries: Brush each polenta fry with a little vegetable oil, then coat evenly with the breading mixture by pressing gently to adhere.
- Bake the Fries: Arrange the fries on a baking sheet. Bake for 40-45 minutes or until golden brown, flipping them halfway at around 25 minutes. Lightly spray with cooking spray after flipping for extra crispiness.
- Optional Cashew-Garlic Dip: While fries bake, combine soaked cashews, plant-based milk or water, garlic, lime juice, onion powder, nutritional yeast flakes, sea salt, and pepper in a food processor. Blend until smooth and creamy.
- Serve: Enjoy the crispy polenta fries warm, paired with your favorite dip such as the creamy cashew-garlic dip.
Notes
- For a quicker cooking option, check the blog for an air fryer method.
- Soaking cashews for the dip makes it creamy and smooth.
- This recipe is gluten-free and vegan-friendly.
- Polenta fries can be stored in the fridge and reheated, but are best enjoyed fresh for maximum crispiness.
- Prep Time: 1 hour 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Gluten Free
