Polenta Fries (Gluten-Free, Vegan Recipe) Recipe
Crispy and golden Polenta Fries made from creamy polenta, seasoned with aromatic spices and coated in a flavorful gluten-free breading. These vegan and gluten-free fries are baked to perfection and make a delicious snack or side dish, perfect for dipping in creamy cashew-garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Gluten Free
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
Instructions
- Prepare the Polenta Mixture: Pour vegetable broth into a pot, add all spices (nutritional yeast, onion powder, garlic powder, oregano), sea salt, and pepper, then bring to a boil. Slowly add the polenta while whisking constantly to prevent lumps. Cook on low heat for about 5 minutes until thickened, then turn off the heat.
- Set the Polenta: Pour the cooked polenta into a parchment-lined 9-inch square baking dish. Spread evenly and place the dish in the refrigerator for about 1 hour to set and firm up.
- Prepare the Breading: In a small bowl, combine oats flour, nutritional yeast, onion powder, ground oregano, smoked paprika, sea salt, and pepper. Mix well.
- Cut and Coat the Fries: Remove the chilled polenta from the pan and cut it into equally sized slices resembling fries. Brush each slice with vegetable oil, then coat thoroughly with the breading mixture.
- Bake the Fries: Preheat the oven to 425 °F (220 °C). Place the coated polenta fries on a baking sheet. Bake for 40-45 minutes until golden and crispy, flipping the fries halfway through the baking time (after about 25 minutes). Spray with cooking spray after flipping to enhance crispiness.
- Serve: Enjoy the crispy polenta fries hot with a dip of your choice. A creamy garlic cashew dip pairs perfectly (recipe in notes).
Notes
- For a quicker method, check the blog post for air-fryer instructions.
- Garlic Cashew Dip Recipe: Soak 2/3 cup cashews (100 g) overnight or for at least 4 hours. Blend soaked cashews with 2/3 cup plant-based milk or water (160 ml), 2 cloves garlic, juice of 1 small lime, 1/3 tsp onion powder, 2 tsp nutritional yeast flakes, sea salt, and pepper until smooth and creamy.
- This recipe serves 4 people.
