Gluten Free
Truffle Polenta Fries
Prep
30 minutes
Cook
40 minutes
Yield
4
🍟 These Truffle Polenta Fries are crispy comfort food perfection! Creamy inside, golden outside, and totally worth the truffle splurge!
The crispy outside and creamy inside of these truffle polenta fries make them so incredibly satisfying, and the perfect vegan comfort food. The perfect twist to a traditional fry, coated in truffle parmesan butter and aioli for dipping.
❤️ Why You’ll Love These Truffle Polenta Fries
- Gluten-Free & Vegan: Perfect for various dietary needs without sacrificing any flavor or texture.
- Easy-to-Make: Simple technique that delivers gourmet restaurant-quality results at home.
- Loaded with Flavor: Truffle salt and parmesan butter create an indulgent, luxurious taste experience.
🍲 Ingredients
Polenta (Cornmeal) – Made from stone-ground dried yellow corn kernels, polenta has a hearty, flaky texture that’s naturally gluten-free. Unlike grits made from dent corn, polenta comes from flint corn, which has less starch, creating a firmer texture perfect for frying. When cooked and set, it develops the ideal contrast of crispy exterior and creamy interior.
Chosen Foods Avocado Mayo – This vegan mayo is made with pure avocado oil, aquafaba from garbanzo beans, and fava bean protein, making it healthier than traditional mayo. It’s perfect for creating creamy aioli and spreads while providing beneficial monounsaturated fats and clean ingredients you can trust.
👩🍳 How to Make Truffle Polenta Fries
- Bring vegetable broth to a boil. Stir/whisk in the corn mill or grits
- To the pot, add the plant milk of choice, parmesan cheese, salt + pepper and thyme. Cook and whisk occasionally for 5 minutes or until soft in texture. Turn the heat off, place the lid on the pot and set for 5 minutes
- Line a 9″X9″ or 13″ baking sheet with parchment, pour the polenta in and press into the pan until flat and smooth. Place in the freezer for 30 minutes or in the fridge for at least 2 hours (up to 24 hours)
- Preheat the oven to 450F and line a large baking sheet with parchment paper
- Remove the polenta from the fridge or freezer. Slice the polenta in half (length-wise) then slice into fries around 1/4 inch thick
- Place the fries onto the parchment-lined baking dish, leaving the room and spray with Chosen Foods Avocado Oil. Cook for 15 minutes on each side or until perfectly golden
- While the fries cook, prepare the aioli by adding all the ingredients into a small bowl
- Flip the fries
- Prepare the parmesan butter mixture by adding all the ingredients to a small pot, simmer on low for 4-5 minutes
- Once the fries are cooked, remove them from the oven, generously brush them with the parmesan butter
- Dust the fries with white truffle salt and enjoy with your homemade aioli
Voila!
🪄 Tips and Tricks
- Firming Time: Don’t rush the chilling step – correctly set polenta cuts cleanly and holds its shape during baking.
- Gentle Flipping: If the fries seem too fragile when flipping, cook them for a bit longer until they’re firmer.
- Even Spacing: Leave room between fries on the baking sheet for optimal crisping and even browning.
- Customization: Have fun with the spices and herbs – you can truly make this recipe your own.
🗒 Variations
- Cornmeal: Regular polenta works perfectly if you have it instead of cornmeal.
- Plant Milk: Any unsweetened plant milk works – oat, soy, or cashew all deliver great results.
- Vegan Options: Use nutritional yeast instead of Parmesan and vegan butter for completely plant-based fries.
- Truffle Salt: Regular sea salt with a hint of truffle oil can be used as a substitute if truffle salt is unavailable.
🗒 Best served with
- Greek Burger with Flaming Saganaki Cheese
- Nourishing Quinoa and Bean Burger
- Sweet Potato Quinoa Burger
- Easy Mediterranean Chicken Kofta Wrap
👝 How to Store Leftovers
Store leftover truffle polenta fries in the refrigerator for up to 3 days. Reheat in a 400°F oven for 8-10 minutes to restore crispiness – avoid the microwave, which will make them soggy.
🤔 Common Questions
Polenta is made from flint corn with less starch than grits, but cornmeal works as an easy substitute when polenta isn’t available.
Chilling firms up the polenta so it can be cut into clean fries that hold their shape during baking without falling apart.
Yes! The polenta can be made and set up to 24 hours ahead, then cut and baked when ready to serve.
They should be golden brown and crispy on the outside while maintaining a creamy interior – usually about 15 minutes per side.
Absolutely! Regular sea salt works great.
Garlic aioli, herb butter, or even simple marinara sauce all complement these rich, savory fries beautifully.
Truffle Polenta Fries
Ingredients
For the Fries:
- 2 cups vegetable broth
- 1 cup corn mill or grits
- 1/2 cup almond milk or plant-milk of choice
- 1/4 vegan or regular parmesan cheese
- 1 garlic clove pressed
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp. fresh thyme
For the Parmesean Butter:
- 2 tbsp. melted vegan or regular butter
- 2 tbsp. Chosen Foods Avocado Oil
- 3 tbsp. vegan or regular parmesan cheese
- 3 tbsp. fresh thyme
- 1 tbsp. oregano
- dash of pepper
For the Aioli:
- 1/4 cup Chosen Foods Avocado Mayo
- 2 tbsp. lemon
- zest of 1 large lemon
- 1 1/2 tsp garlic powder
- 1/2 tsp black pepper
Toppings:
Instructions
- To make the polenta fries, bring the vegetable broth to a boil. Stir/whisk in the corn mill or grits. To the pot, add the plant milk of choice, parmesan cheese, salt + pepper and thyme. Cook and whisk occasionally for 5 minutes or until soft in texture. Turn the heat off, place the lid on the pot and set for 5 minutes.
- Line a 9″X9″ or 13″ baking sheet with parchment, pour the polenta in and press into the pan until flat and smooth. Place in the freezer for 30 minutes or in the fridge for at least 2 hours (up to 24 hours).
- Preheat the oven to 450F and line a large baking sheet with parchment paper.
- Remove the polenta from the fridge or freezer. Slice the polenta in half (length-wise) then slice into fries around 1/4 inch thick.
- Place the fries onto the parchment-lined baking dish, leaving the room and spray with Chosen Foods Avocado Oil. Cook for 15 minutes on each side or until perfectly golden. *
- While the fries cook, prepare the aioli by adding all the ingredients into a small bowl.
- Flip the fries.
- Prepare the parmesan butter mixture by adding all the ingredients to a small pot, simmer on low for 4-5 minutes.
- Once the fries are cooked, remove them from the oven, generously brush them with the parmesan butter. Dust them with white truffle salt and enjoy with your homemade aioli.
Cool, I’ve never used Polenta before but I am always down to try a new vegetable, what would you pair these with aside from mayo? What flavour does it match as a main dish?
ooo that’s a great question! I would do the protein of choice with simple flavours like lemon, garlic and onion! Up to you what you choose and then a lightly tossed salad with a strawberry or cucumber vinaigrette!
I made this exactly as Maria wrote it, and they were DELICIOUS. The real test is that my kids loved it too and the vegan MAYO!! yummmm
so glad you loved this, Karolina!
These are the first polenta chips I’ve ever made and they were so delicious, my partner and I are now hooked and can’t wait to try it with the variety of seasonings !!
you are going to love them all year round!