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.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
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.
For the breading, simply put all ingredients into a small bowl and mix with a spoon.
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).
Brush the polenta slices with a little vegetable oil and coat with the breading mixture.
Bake in the oven for about 40-45 minutes or until golden brown. Flip after 25 minutes.
Enjoy with a dip of choice. Check the recipe notes for my garlic cashew dip recipe.
To make the Cashew dip, simply process all ingredients in a food processor or blender until smooth and creamy.
- 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
- Recipe serves 4. Nutrition facts are for one serving.
Amount Per Serving
Calories from Fat 72
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 292kcal | Carbohydrates: 35g | Protein: 14g | Fat: 8g | Fiber: 8g | Sugar: 1g