Fries without the potato? Enter herbed vegan polenta fries! 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.
Prep Time5 minutesmins
Cook Time35 minutesmins
resting time30 minutesmins
Total Time1 hourhr10 minutesmins
Course: Side
Cuisine: American
Servings: 4
Calories: 243kcal
Author: Michelle Cehn and Toni Okamoto
Ingredients
olive oilfor brushing
3¼cupscold water
1cupdry polenta gritsaka corn grits, not quick-cooking, should be a dry gritty texture not a fine flour
1teaspoonsagechopped
1teaspoonrosemarychopped
½cupvegan mozzarella cheesewe use Daiya
2tablespoonsvegan butterwe use Earth Balance
¾teaspoonsalt
Instructions
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.
Video
Notes
Tip: Like most fries, these lose their pizzaz after being refrigerated, so plan to enjoy them right out of the oven!