Are you ready to step-up your french fry game? These flavorful vegan polenta fries are a must-try. They’re from The Friendly Vegan Cookbook by yours truly (Michelle Cehn) and Toni Okamoto (founder of Plant Based on a Budget). Don’t worry, there’s no deep fryer necessary! Just pop ’em in the oven and get ready to wow your friends with this unique side dish.
Vegan Polenta Fries Recipe
• Olive oil for brushing
• 3 ¼ cups cold water
• 1 cup dry polenta grits (aka corn grits, not quick-cooking, should be a dry gritty texture not a fine flour)
• 1 teaspoon sage, chopped
• 1 teaspoon rosemary, chopped
• ½ cup vegan mozzarella cheese (we use Daiya)
• 2 tablespoons vegan butter (we use Earth Balance)
• ¾ teaspoon salt
- Grease a 9-inch by 13-inch baking dish.
- Combine water, polenta, herbs, and salt in a saucepan and bring to boil over medium heat while stirring. Reduce heat to medium-low and cook, continuously stirring for 15 minutes. Remove from heat and stir in the vegan cheese and butter.
- Pour hot polenta mixture into your greased baking dish and spread evenly, flattening it into the dish using a spatula. Refrigerate for 30 minutes.
- Preheat broiler. Pop the chilled polenta onto a cutting board and cut into 4-inch long french fry shaped spears. Place on a greased baking sheet and brush with olive oil. Broil about 4 inches from heat until golden—about 15 minutes. Watch it like a hawk and pull your polenta fries out the moment they start to brown.
Tip: Like most fries, these lose their pizzaz after being refrigerated, so plan to enjoy them right out of the oven!