A crispy outside and a creamy inside, this Baked Polenta Fries with Cajun Aioli recipe is the perfect snack or appetizer. Gluten-free with vegan option.
Back when I first went gluten-free, when it came time for a salty snack, I clung to corn tortilla chips as if they were the only good thing left in what felt like a big list of NO’s.
As I soon learned, there was still a whole wide world full of good and good for me food that was not claimed by the monster formerly known as gluten.
Little did I know that brown rice, oats (gf), millet, teff, corn, nuts, and seeds—just to name a few—would hold the key to sweet, salty, and everything in between.
Enter polenta.
That creamy stovetop cornmeal porridge that makes wonderful savory breakfasts or croutons also makes one snackable fry.
It’s crispy outside and creamy inside makes baked polenta fries instantly satisfying. While you could whip up a batch with the most basic ingredients—cornmeal, water, salt, and pepper—these polenta fries are flavored with chicken or veggie broth, thyme, and nutritional yeast.
If you are new to nutritional yeast, aka nootch, it is a dairy-free savory seasoning often used for it’s nutty, cheesy flavor. Plus, it’s loaded with B vitamins and often fortified with B12. A win-win in my book.
Dunked into this spicy cajun aioli, and you’ve got one tasty snack or appetizer. Enjoy!
Baked Polenta Fries with Cajun Aioli Recipe
Ingredients
- 2 cups organic chicken broth or vegetable broth
- 1 cup unsweetened almond milk or milk of choice
- 1 1/2 cups 254g polenta or cornmeal
- 1 tablespoon unsalted butter or vegan butter
- 1/2 cup 105g nutritional yeast (I use Bragg's)
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- olive oil for brushing
Cajun Aioli
- 3 tablespoons mayonnaise or vegenaise
- 1 teaspoon homemade or store-bought cajun seasoning
- 2 cloves minced garlic
- squeeze of lemon
Instructions
-
Grease and line an 8x8 pan with parchment paper, with two sides overhanging to use as handles. In a large saucepan, bring chicken (or veggie) broth and milk to a boil. Once boiling, turn heat down to medium. Slowly add polenta into saucepan, whisking constantly. Reduce heat immediately to medium-low or low, continuing to whisk almost constantly until thick and creamy, about 7-8 minutes. You'll want a lower heat that keeps it from splattering.
-
Remove from heat and add butter, nutritional yeast, thyme, and salt and pepper to taste. Stir to combine. Transfer to prepared pan. Press polenta into an even layer and smooth top with a spatula. An extra piece of parchment is helpful in pressing polenta into pan.
-
Refrigerate for two hours or overnight. When ready to bake, preheat oven to 450 degrees Fahrenheit. Gently lift out slab of polenta using parchment handles and transfer to cutting board. Slice polenta into 18 (4 x 1-inch) strips and place onto a greased baking sheet. Brush each strip with olive oil and sprinkle with salt.
-
Bake for 15 minutes, carefully flip over strips, and bake for about 10 to 15 minutes more or until crispy and browned on the edges.
-
While the polenta fries are baking, combine the Cajun Aioli ingredients in a small bowl. Stir to combine. Refrigerate until ready to serve with polenta fries.
In Brazil polenta fries are super popular! Especially when you eat Brazilian BBQ, it usually comes with polenta fries or yucca fries. This baked version looks SO crispy, I need to try making it sometime ;)
I didn’t know that! Love it, Joyce. <3
Seriously, same page with the gluten-free corn chips. Still even now occasionally. But these look delectable I will most definitely be trying them.
Haha, I am totally with you. For sure they are a solid go-to. ;) I hope you enjoy the polenta fries. Thanks, Karlie!
I didn’t start really loving polenta until these last few years (I was so missing out) but I still haven’t made fries with it! I’m glad you’ve found something SO dang good to savor dear friend :)
I know, I was late to the polenta game too. We have much catching up to do, friend! ;)
I love polenta Tessa and never thought of using it for fries. Such a creative idea. And I love the Cajun aioli too!
Thanks, Mary Ann! Polenta allows for such a crispy outside and creamy inside – addictive! ;)
Wow, they look super delicious! I was wondering, do you think they could be made with olive or coconut oil instead :). If so, I might give them a go!
Thanks, Charlotte!! Do you mean instead of the tablespoon of butter? I think you could swap one of those two in if you wanted, or omit the butter completely.
Yup! That’s what I meant! I’ll try it with some olive oil :) Thanks!
Those look so good, Tessa! Thanks for the recipe!
Thank you, Natalia! There are so many great ways to enjoy fries. I hope you enjoy these!
the polenta sticks looks amazing, i’m going to make it soon.
a perfect appetizer
thanks
Thanks so much, Yaron!