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    Salted Plains » Recipes » Appetizers & Snacks

    Baked Polenta Fries with Cajun Aioli

    Published: Feb 1, 2017 · Modified: Aug 25, 2021 by Tessa · This post may contain affiliate links · 15 Comments

    Jump to Recipe Print Recipe

    A crispy outside and a creamy inside, this Baked Polenta Fries with Cajun Aioli recipe is the perfect comfort food snack or appetizer. Gluten-free with vegan option.

    Baked Polenta Fries Back when I first went gluten-free, I clung to corn tortilla chips. It was as if they were the only good thing left in a gluten-free world.

    As I soon learned, there was still a whole wide world full of good food.

    Brown rice, oats, millet, teff, corn, nuts, and seeds hold the key to sweet, salty, and everything in between.

    That's where polenta comes in.

    fries on baking sheet

    Polenta Fries Ingredients

    What is polenta? Polenta is a creamy porridge-like dish made from coarsely ground yellow cornmeal. It makes wonderful savory breakfasts, dinner, side dish, or croutons.

    It also makes for one snackable fry. Crispy on the outside and creamy on the inside!

    Whip up a batch with the most basic ingredients (cornmeal, water, salt, and pepper). To add extra flavor, these polenta fries are flavored with chicken or veggie broth, thyme, and nutritional yeast.

    What is nutritional yeast? It is a dairy-free savory seasoning often used for it's nutty, cheesy flavor. Plus, it's loaded with B vitamins and fortified with B12. A win-win in my book.

    Baked Polenta Fries with Cajun Aioli in basketDunk those polenta fries into this spicy cajun aioli. Or use a dipping sauce of your choice!

    Want more spicy dinner inspiration? This healthy Cajun chicken pasta looks delicious!

    More Appetizer Recipes

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    Gluten-Free Onion Strings

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    Baked Polenta Fries with Cajun Aioli

    Baked Polenta Fries are crispy on the outside and creamy on the inside. Allow two hours for polenta to firm or make up the day before and chill overnight. Serve with Cajun Aioli or dip of choice!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 18 fries
    Calories: 81kcal
    Author: Tessa

    Ingredients

    • 2 cups organic chicken broth or vegetable broth
    • 1 cup unsweetened almond milk or milk of choice
    • 1 ½ cups polenta or cornmeal 254g
    • 1 tablespoon unsalted butter or vegan butter
    • ½ cup nutritional yeast (I use Bragg's) 105g
    • ½ 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.

    Nutrition

    Calories: 81kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 138mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

    fries with aioli in basket

     

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    Reader Interactions

    Comments

    1. Yaron

      February 12, 2017 at 4:35 am

      the polenta sticks looks amazing, i'm going to make it soon.
      a perfect appetizer
      thanks

      Reply
      • Tessa

        February 13, 2017 at 2:52 pm

        Thanks so much, Yaron!

        Reply
    2. Natalia

      February 03, 2017 at 11:18 am

      5 stars
      Those look so good, Tessa! Thanks for the recipe!

      Reply
      • Tessa

        February 07, 2017 at 2:43 pm

        Thank you, Natalia! There are so many great ways to enjoy fries. I hope you enjoy these!

        Reply
    3. Charlotte

      February 03, 2017 at 9:24 am

      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!

      Reply
      • Tessa

        February 03, 2017 at 10:11 am

        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.

        Reply
        • Charlotte | Porridge and Pillao

          February 09, 2017 at 4:10 pm

          Yup! That's what I meant! I'll try it with some olive oil :) Thanks!

    4. Mary Ann | The Beach House Kitchen

      February 02, 2017 at 6:12 pm

      I love polenta Tessa and never thought of using it for fries. Such a creative idea. And I love the Cajun aioli too!

      Reply
      • Tessa

        February 07, 2017 at 2:06 pm

        Thanks, Mary Ann! Polenta allows for such a crispy outside and creamy inside - addictive! ;)

        Reply
    5. Abby @ Heart of a Baker

      February 02, 2017 at 8:01 am

      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 :)

      Reply
      • Tessa

        February 07, 2017 at 9:31 pm

        I know, I was late to the polenta game too. We have much catching up to do, friend! ;)

        Reply
    6. Karlie

      February 02, 2017 at 6:27 am

      Seriously, same page with the gluten-free corn chips. Still even now occasionally. But these look delectable I will most definitely be trying them.

      Reply
      • Tessa

        February 07, 2017 at 9:30 pm

        Haha, I am totally with you. For sure they are a solid go-to. ;) I hope you enjoy the polenta fries. Thanks, Karlie!

        Reply
    7. Joyce @ Sun Diego Eats

      February 01, 2017 at 11:21 pm

      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 ;)

      Reply
      • Tessa

        February 07, 2017 at 9:28 pm

        I didn't know that! Love it, Joyce. <3

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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