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

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.

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! 

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.

Other recipes you’ll love:

• Garlic Confit
• Easy Vegan Deviled Potatoes
• Plant-Based Crispy Roasted Potatoes
• Vegan Cranberry Cheese Tarts
• Quinoa Spinach Patties

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

Vegan Polenta Fries

• Author: Maria Koutsogiannis
• Prep Time: 10 minutes + 20 Minutes (inactive time)
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 1x
• Cuisine: American Inspired
• Diet: Vegan

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Description

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

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Scale 1x2x3x

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:

1/2 white truffle salt

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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.

 

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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!

Keywords: recipe, easy, gluten-free, vegan