Vegan Polenta Fries with Parmesan Truffle Butter | FoodByMaria Recipes

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Baked Truffle Polenta Fries (Vegan)

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Bowl of vegan polenta fries with aioli dipping sauce

Prep

30 minutes

Cook

40 minutes

Yield

4

These vegan polenta fries are brushed with a parmesan butter and truffle salt. They are packed with flavor, and so good!

The crispy outside, and creamy inside of these vegan polenta fries make them so incredibly satisfying, and the perfect vegan comfort food.  The perfect twist to a traditional fry, coated in a truffle parmesan butter and aioli for dipping.

Why you’ll love this vegan polenta fries recipe:

  • Make them in under an hour
  • The ultimate comfort food
  • Gluten-free & vegan 
  • Easy-to-make
  • Loaded with flavor

Bowl of vegan polenta fries with a side of aioli.

What is polenta? 

Polenta is made of stone-ground dried yellow corn kernels that have a flaky texture. Some compare polenta to grits, but the key difference is that the kernels for polenta come from flint corn, versus the dent corn used for grits. Flint corn is a hearty variety of corn and has less starch, making it less creamy than grits. Some recipes (like this one) actually call for cornmeal versus polenta specifically, which can be an easy substitute when you don’t have polenta on hand.

Hand holding a vegan polenta fry dipped in vegan aioli

A bowl of vegan polenta fries with a side of vegan aioli

How do you make polenta fries?

These vegan polenta fries are so easy-to-make. All you have to do is: 

  1. Bring vegetable broth to a boil. Stir/whisk in the corn mill or grits
  2. 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
  3. 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)
  4. Preheat the oven to 450F and line a large baking sheet with parchment paper
  5. Remove the polenta from the fridge or freezer.  Slice the polenta in half (length-wise) then slice into fries around 1/4 inch thick
  6. 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
  7. While the fries cook, prepare the aioli by adding all the ingredients into a small bowl
  8. Flip the fries
  9. Prepare the parmesan butter mixture by adding all the ingredients to a small pot, simmer on low for 4-5 minutes
  10. Once the fries are cooked, remove them from the oven, generously brush them with the parmesan butter
  11. Dust the fries with white truffle salt and enjoy with your homemade aioli

Voila! 

Close-up of vegan polenta fries on a baking sheet with aioli dipping sauce

What is the best vegan mayo?

For this vegan polenta fries recipe, I used a vegan mayo from Chosen Foods. Chosen Foods makes their vegan mayo with pure avocado oil, aquafaba from garbanzo beans, fava bean protein, organic vinegar, organic sugar, and organic mustard. Their mayos are healthier, and great to make dips, like the aioli in this recipe, or spread on sandwiches, use in dressings, etc. I seriously love their products, I also used their cooking spray in this recipe, and am a regular user of their avocado oil.

What is your go-to product in the kitchen? Share below in the comments.

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Vegan Polenta Fries

5 from 3 votes
These vegan polenta fries are brushed with a parmesan butter and truffle salt. They are packed with flavor, and so good!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Vegan Appetizers, Vegan Meals, Vegan Comfort Food
Cuisine American-Inspired
Servings 4

Ingredients
  

For the Fries:

For the Parmesean Butter:

For the Aioli:

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.

Notes

If you try to flip the fries are they are still too frail, cook them a bit longer till more firm and easy to flip.
Have fun with the spices and herbs in this recipe, you can truly make it however you want!
Review This Recipe Let us know how it was!
Reagan

5 stars
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?

Maria Koutsogiannis

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!

Karolina

5 stars
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

Maria Koutsogiannis

so glad you loved this, Karolina!

Tracy

5 stars
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 !!

Maria Koutsogiannis

you are going to love them all year round!

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