Vegan Parmesan and Herb Polenta Fries
User Reviews
4.8
12 reviews
Excellent
Vegan Parmesan and Herb Polenta Fries
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Easy polenta fries seasoned with vegan parmesan cheese and herbs! Crispy on the outside, tender on the inside, SO delicious! Just 4 ingredients required!
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Ingredients
POLENTA FRIES
- 1 (16-oz) package polenta (or 1 batch Easy Vegan Polenta)
- 2 Tbsp olive oil (to use less oil, spray to coat the fries with oil // if oil-free, omit and cook in an air fryer for best results)
- 1/4 cup vegan parmesan cheese
- 1 Tbsp italian herb blend basil + oregano, dried
FOR SERVING optional
- marinara sauce
- vegan pesto
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 425 F (218 C).
- If using pre-cooked packaged polenta skip to step 4!
- If using 1 batch easy vegan polenta, follow polenta instructions and then immediately place cooked polenta in a parchment-lined 8x8-inch baking dish. Spread evenly to all corners of the dish, and your polenta should be between 1/4 - 1/2 inch thick. Refrigerate for at least 1 hour, or place in the freezer for 30 minutes. Polenta should be very firm and cold but soft enough to cut.
- Remove pre-cooked polenta from packaging or home-cooked and chilled from the refrigerator (or freezer) if you made it from scratch. Cut your polenta into rectangular fry shapes (see photo) and place in a large mixing bowl. If the polenta is crumbling and not cutting cleanly, refrigerate for 15 minutes more and then cut.
- Add olive oil and gently toss with clean hands to coat the polenta fries evenly.
- Add vegan parmesan and dried herbs to your mixing bowl and gently toss again to coat.
- Space fries evenly on the parchment-lined baking sheet and bake in your preheated oven for 30 minutes. Carefully flip polenta fries halfway through cooking time to ensure even browning.
- Let fries cool for a few minutes before removing from the baking sheet, then enjoy warm with a side of marinara sauce or pesto!
- Best when fresh, though leftovers will keep in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat on a parchment-lined baking sheet at 375 F (190 C) until hot and golden brown.
Notes
- *Nutrition information is a rough estimate calculated with homemade polenta and vegan parmesan and without optional ingredients.*Prep time and total time reflect using store-bought or leftover polenta.
Nutrition Information
Show Details
Serving
1serving
Calories
286
(14%)
Carbohydrates
34.8g
(12%)
Protein
5g
(10%)
Fat
14.5g
(22%)
Saturated Fat
5.4g
(27%)
Polyunsaturated Fat
1.2g
(7%)
Monounsaturated Fat
6.4g
(32%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
582mg
(24%)
Potassium
134mg
(3%)
Fiber
2.8g
(11%)
Sugar
0.4g
(1%)
Vitamin A
8.3IU
(0%)
Vitamin C
0mg
(0%)
Calcium
16.5mg
(2%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 286 | 14% |
| Carbohydrates | 34.8g | 12% |
| Protein | 5g | 10% |
| Fat | 14.5g | 22% |
| Saturated Fat | 5.4g | 27% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 6.4g | 32% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 582mg | 24% |
| Potassium | 134mg | 3% |
| Fiber | 2.8g | 11% |
| Sugar | 0.4g | 1% |
| Vitamin A | 8.3IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 16.5mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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