These crispy polenta fries are super delicious and they are the perfect finger food. This healthy snack is gluten-free, easy to make and plant-based. Enjoy with a creamy cashew garlic dip.

I enjoyed the polenta fries with a creamy cashew garlic dip which tastes heavenly! It’s made with cashews (obviously), garlic, plant-based milk, and a couple of spices. You simply need to soak the cashews for a couple of hours OR you can boil them for 20 minutes until they are soft.

Polenta Fries
  • 1 cup polenta (yellow cornmeal) (150 g)
  • 2 1/2 cups vegetable broth (600 ml)
  • 3 tbsp nutritional yeast flakes
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground oregano
  • Sea salt and pepper to taste
  • Vegetable oil for brushing
  • 1/2 cup oats ground into flour (gluten-free if needed) (45 g)
  • 2 tbsp nutritional yeast flakes
  • 1 tsp onion powder
  • 1/2 tsp ground oregano
  • 1/2 tsp smoked paprika
  • Sea salt and pepper to taste
  1. Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
  2. Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
  3. Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.
  4. For the breading, simply put all ingredients into a small bowl and mix with a spoon.
  5. Remove the cold polenta from the pan and cut it into equally sized slices. Scroll up to see the step by step pictures. Preheat oven to 425 degrees F (220 degrees C).
  6. Brush the polenta slices with a little vegetable oil and coat with the breading mixture.
  7. Bake in the oven for about 40-45 minutes or until golden brown. Flip after 25 minutes.
  8. Enjoy with a dip of choice. Check the recipe notes for my garlic cashew dip recipe.
Cashew-Garlic Dip:
  • 2/3 cup cashews, soaked (100 g)
  • 2/3 cup plant-based milk or water (160 ml)
  • 2 cloves of garlic
  • Juice of 1 small lime
  • 1/3 tsp onion powder
  • 2 tsp nutritional yeast flakes
  • Sea salt & pepper to taste
To make the Cashew dip, simply process all ingredients in a food processor or blender until smooth and creamy.

Recipe Adapted : CRISPY POLENTA FRIES @ elavegan

Powered by Blogger.