All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I made Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze (seen above) the other day but I had a ton of leftover polenta. What to do with it? Once polenta gets cold – it sets – so I packed it into a greased loaf pan & chilled it. Then – I flipped it onto a cutting board & sliced it up to make baked fries & they were TREMENDOUS! Nearly guiltless, crunchy & crispy yummy! I dipped one batch in ketchup & another in a warm & spicy pasta sauce. You could use any dip that floats your boat but these are really easy & delightful to I recommend them very highly! You can either make fresh polenta or buy some premade in a tube – the latter ratcheting up the simplicity of this recipe exponentially. The fresh polenta that I used came together (polenta & stock) in a slow cooker in two hours, though, so it isn’t like fresh polenta is labor intensive. I only seasoned with S&P but fresh herbs might make these that much more elegant.
Easy Vegan Baked Polenta Fries
Some prepared polenta (from a tube – or my slow cooker recipe for the polenta is HERE)
Cooking spray (I used olive oil cooking spray)
Parchment paper (optional but awesome)
Heat the oven to 450 degrees.
Cut your polenta into fries & place on parchment paper or directly on a greased cooking sheet. Spray with cooking oil & add S&P.
Bake for 20-30 minutes – flipping once – or until cooked to your desire. See? EASY! Now – get your ass to dipping these motherfuckers!