These vegan baked polenta fries are crispy on the outside and creamy on the inside, served with a flavorful garlic tomato sauce. They make a delicious appetizer or side dish for any occasion.
Ingredients: 1 cup cornmeal. 4 cups water. 1 teaspoon salt. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon garlic powder. 1/4 teaspoon black pepper. 1 can 14 oz diced tomatoes. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish optional.
Instructions: Preheat the oven to 425F 220C. In a saucepan, bring water to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and continue to cook, stirring frequently, until the mixture thickens, about 10-15 minutes. Stir in salt, oregano, basil, garlic powder, and black pepper. Pour the polenta mixture into a parchment-lined baking dish, spreading it evenly. Refrigerate for at least 1 hour, or until firm. Once firm, remove the polenta from the baking dish and cut into fries. Place the polenta fries on a baking sheet lined with parchment paper, and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown. While the fries are baking, prepare the garlic tomato sauce. In a saucepan, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add diced tomatoes with their juices, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Serve the baked polenta fries hot with the garlic tomato sauce on the side for dipping. Garnish with fresh parsley, if desired, and enjoy!
Prep Time: 20 minutes
Cook Time: 45 minutes
mohawk
