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)
S&P
Cooking spray (I used olive oil cooking spray)
Parchment paper (optional but awesome)
DIRECTIONS
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!
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Your final comment is disgusting!!!
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Boo hoo.
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That’s funny , the last word was my highlight ,
That and the banging looking crispy fries , i cant believe you got that result without deepfrying 😍
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