Easy Vegan Baked Polenta Fries



All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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vromans back

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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.

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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)

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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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