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!
Servings 18 fries
Calories 83kcal
Ingredients
- 2 cups vegetable broth chicken broth if not vegan/veg
- 1 cup unsweetened almond milk or milk of choice
- 1 ½ (236g) cups polenta or medium-grind cornmeal
- 1 tablespoon unsalted butter or vegan butter
- ½ cup (35g) nutritional yeast
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- olive oil for brushing
Cajun Aioli, optional
- 3 tablespoons veganaise or mayonnaise if not vegan
- 1 teaspoon homemade or store-bought Cajun seasoning
- 2 cloves minced garlic
- squeeze of lemon
Instructions
- Spray with cooking spray and line an 8x8 pan with parchment paper, with two sides overhanging to use as handles.
- In a large saucepan, bring broth and almond milk to a boil. Once boiling, turn heat down to medium. Slowly add polenta into the saucepan, whisking constantly. Reduce heat to low, continuing to whisk almost constantly until thick and creamy, about 7-8 minutes.
- Remove from heat and add butter, nutritional yeast, thyme, and salt and pepper. Stir to combine. Transfer mixture to prepared pan. Press polenta into an even layer and smooth top with a spatula. Allow to cool, then cover with plastic wrap, pressing wrap directly onto surface of polenta mixture.
- 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 a board. Slice polenta into 18 (4 x 1-inch) strips and place onto a greased parchment-lined 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. Serve warm.
Cajun Aioli
- Combine the aioli ingredients in a small bowl. Stir to combine. Refrigerate until ready to serve with polenta fries.
Notes
- The polenta can be prepared and refrigerated in the square pan for up to 3 days before slicing and baking.
- If slicing thinner fries than the recipes instructs, adjust your baking time so that your crispy fries aren't too crispy!
- Avoid using instant polenta as it will lack texture and flavor.
Nutrition
Serving: 1fry | Calories: 83kcal | Carbohydrates: 14g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 155mg | Potassium: 150mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 105IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg