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Herbed Vegan Polenta Fries

  • Author: Michelle Cehn and Toni Okamoto
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Side
  • Method: Oven, Stovetop
  • Cuisine: American
  • Diet: Vegan


Fries without the potato? Enter polenta! Made from corn grits, these polenta fries offer a dynamic flavor for filling your belly and make a great addition to your veggie burger night.


• 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


  1. Grease a 9-inch by 13-inch baking dish.
  2. 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.
  3. Pour hot polenta mixture into your greased baking dish and spread evenly, flattening it into the dish using a spatula. Refrigerate for 30 minutes.
  4. 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!

Keywords: bbq, corn, dairy-free, dinner, gluten-free, grits, fries, lunch, polenta, side