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Crispy Golden Polenta Fries with Roasted Garlic Dip

Introducing the Crispy Golden Polenta Fries with Roasted Garlic Dip- a savory twist on everyone's favorite snack. Made with pre-prepared polenta, these vegan and gluten-free fries are healthily baked to crispy perfection and served alongside a flavorful scape of garlic dipping sauce. Ideal for appet...
5
56 min
TOTAL TIME
940
CALORIES
$2.96
PER SERVING
Crispy Golden Polenta Fries with Roasted Garlic Dip
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Ingredients
FRIES
4 SERVINGS
Garlic Powder
1 tsp garlic powder
Olive Oil
2 tbsp olive oil
Prepared Polenta
18 oz prepared polenta
Freshly Ground Black Pepper
1 tsp freshly ground black pepper
Sea Salt
1/2 tsp sea salt
ROASTED GARLIC DIP
Olive Oil
2 tbsp olive oil
Vegan Mayonnaise
1 cup vegan mayonnaise
Lemon Juice
1 tsp lemon juice
Garlic
4 cloves garlic
Directions
FRIES
11 min
PREP TIME
45 min
COOK TIME
56 min
TOTAL TIME
1
Preheat your oven to 450°F. Line a baking sheet with a silicone baking mat to prevent sticking.
2
Cut the tube of polenta into four equal parts width-wise, then halve these blocks lengthwise. Slice these portions into fries (about a half-inch thick).
3
Arrange the polenta fries in a single layer on the baking sheet. Drizzle with olive oil, then season with the black pepper, garlic powder, and sea salt.
4
Bake for 20 minutes, then turn the fries over and bake for an additional 20 minutes, or until golden and crisp to your liking.
ROASTED GARLIC DIP
5
Roast 4 cloves of peeled garlic with 2 tbsp of olive oil in a small oven-safe dish for 15 minutes, or until the garlic is soft and golden.
6
Let the garlic cool slightly, then mash and combine with the vegan mayonnaise and lemon juice.
SERVING
7
Serve the crispy baked polenta fries hot and fresh from the oven, with the roasted garlic dip on the side.
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Health Info
Macros
94g
CARBS
58g
FAT
10g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
How much water do I need for cooking polenta?
Should I keep stirring my polenta while it cooks?
How long does polenta take to cook?
My polenta is too thin, what should I do?
What can I serve with polenta?
Is it necessary to soak polenta grains before cooking?
Can I add flavoring to my polenta while it cooks?
Can I use chicken stock instead of water?
My polenta turned out lumpy, what should I do next time?
Can I reheat leftover polenta? How?