Ingredients

The following ingredients have 4 Servings
  • 1 (16-oz) package polenta
  • 2 Tbsp olive oil ((to use less oil, spray to coat the fries with oil // if oil-free, omit and cook in an air fryer for best results))
  • 1/4 cup vegan parmesan cheese
  • 1 Tbsp dried Italian herbs ((basil + oregano))
  • Marinara
  • Vegan Pesto

Instruction

  • Line a baking sheet with parchment paper and preheat the oven to 425 F (218 C).
  • If using pre-cooked packaged polenta skip to step 4!
  • If using 1 batch easy vegan polenta, follow polenta instructions and then immediately place cooked polenta in a parchment-lined 8x8-inch baking dish. Spread evenly to all corners of the dish, and your polenta should be between 1/4 - 1/2 inch thick. Refrigerate for at least 1 hour, or place in the freezer for 30 minutes. Polenta should be very firm and cold but soft enough to cut.
  • Remove pre-cooked polenta from packaging or home-cooked and chilled from the refrigerator (or freezer) if you made it from scratch. Cut your polenta into rectangular fry shapes (see photo) and place in a large mixing bowl. If the polenta is crumbling and not cutting cleanly, refrigerate for 15 minutes more and then cut.
  • Add olive oil and gently toss with clean hands to coat the polenta fries evenly.
  • Add vegan parmesan and dried herbs to your mixing bowl and gently toss again to coat.
  • Space fries evenly on the parchment-lined baking sheet and bake in your preheated oven for 30 minutes. Carefully flip polenta fries halfway through cooking time to ensure even browning.
  • Let fries cool for a few minutes before removing from the baking sheet, then enjoy warm with a side of marinara sauce or pesto!
  • Best when fresh, though leftovers will keep in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat on a parchment-lined baking sheet at 375 F (190 C) until hot and golden brown.