how to make the BEST polenta fries

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for frying.

Turn the stove on to medium heat.

Add 2 cups of water and 2 cups of unsweetened, unflavored non-dairy milk to a pot.

Let the mixture come to a boil.

Gradually add in 2 cups of polenta while whisking to prevent clumping.

Continue whisking until all the polenta is added and the mixture starts to boil.

Remove from heat and whisk for about 5 minutes until it cools down.

Taste the polenta to ensure it is good.

Grease a 9x9 baking dish with a little olive oil.

Pour the polenta into the greased baking dish and spread it out with a spatula.

Place the dish in the freezer for 1 hour to set.

While the polenta sets, prepare the dipping sauce by mixing vegan mayo with 2 minced cloves of garlic and the juice of half a lemon.

After 1 hour, remove the polenta from the freezer and loosen the edges with a spatula.

Flip the polenta onto a cutting board and cut it in half crosswise, then cut into fry shapes.

Roll the polenta fries in cornstarch for a crispy coating.

Place the fries on a baking sheet and lightly brush with about 1 tablespoon of olive oil.

Bake in the oven at 425°F for 15 minutes.

Flip the fries carefully and brush with remaining olive oil, then return to the oven for another 15 minutes.

Let the fries cool on the pan for 5 minutes before plating.

Garnish with chopped fresh basil and coarse sea salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens