Herbed Polenta Fries with Marinara
These crispy herbed polenta fries are a delightful twist on classic comfort food, and they pair perfectly with a homemade marinara sauce that’s bursting with...
I remember the first time I made polenta fries; I was looking for a new way to enjoy this versatile grain.
The aroma of fresh herbs wafting through my kitchen was simply irresistible!
Pairing them with a rich marinara not only makes them taste incredible but also gives that perfect dipping experience that reminds me of cozy evenings spent with friends.
It’s one of those recipes that just feels good to share.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh herbs when I can; they really elevate the flavor! If you don’t have fresh, dried works just as well. And if you want a creamier marinara, feel free to blend it until smooth before serving.
Tips & Notes
- •I keep my nutritional yeast in a glass jar – it stays fresh for weeks and is great sprinkled on everything.
- •For extra crispy fries, make sure to space them out on the baking sheet; they’ll roast better that way!
Recipe Variations
- •Sometimes I’ll add some smoked paprika to the polenta for a deeper flavor.
- •If I’m feeling adventurous, I’ll toss in some chopped olives or sun-dried tomatoes into the polenta mix.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven for a few minutes to get them crispy again!
Frequently Asked Questions
Can I make these polenta fries ahead of time?
Absolutely! You can prepare the polenta, let it set, and store it in the fridge for a day or two. Just bake them fresh when you're ready to enjoy.
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These crispy herbed polenta fries are a delightful twist on classic comfort food, and they pair perfectly with a homemade marinara sauce that’s bursting with...
Ingredients
Instructions
- 1
In a medium saucepan, bring the water (or vegetable broth) to a boil. Stir in the cornmeal slowly, whisking constantly to prevent clumps.
- 2
Reduce heat to low and cook for about 5-7 minutes, stirring frequently until thickened.
- 3
Stir in the nutritional yeast, rosemary, thyme, garlic powder, salt, and black pepper. Mix well and remove from heat.
- 4
Pour the polenta into a parchment-lined baking dish and spread it into an even layer about 1/2 inch thick. Let it cool for at least 30 minutes, or until firm.
- 5
Preheat your oven to 425°F (220°C). Once the polenta is firm, cut it into fry shapes.
- 6
Arrange the fries on a baking sheet, drizzle with olive oil, and toss to coat evenly.
- 7
Bake for about 25-30 minutes, flipping halfway through, until golden and crispy.
- 8
While the fries are baking, make the marinara: In a saucepan, combine the crushed tomatoes, basil, maple syrup, and red pepper flakes (if using). Simmer for about 15 minutes.
- 9
Once the fries are done, serve them hot alongside the marinara for dipping. Enjoy!
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