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Polenta Fries

These OMS-friendly polenta fries are an amazing alternative to regular fries – crispy on the outside and soft and fluffy on the inside. Vegan and gluten-free too!

Dinner
Intermediate
Pasta
Time 45 minutes
Skill Level Intermediate

Ingredients List

Serves 4
  • 185 g polenta
  • 750 ml vegetable stock or water
  • 2 tablespoons onion powder (optional)
  • 1 teaspoon mixed herbs dried (optional)
Metric - US Imperial

Instructions

  1. Pre-heat the oven to 180C
  2. In a large saucepan, pour in the water and whisk in onion powder, nutritional yeast, herbs or any other flavouring of your choice. Bring the water or vegetable stock to a boil.
  3. Slowly pour the polenta in a steady stream into the water whilst stirring with a wooden spoon.
  4. Turn the heat down and cook for about 6 minutes stirring continuously.
  5. Pour the polenta into a square or rectangular tin/dish and smooth the surface with the back of a spoon.
  6. Leave the polenta to cool and set for about an hour.
  7. Turn out the block of polenta onto a cutting board and cut into chip/fry shapes.
  8. Place the ‘chips/fries’ onto a baking sheet and bake in the oven for 20 minutes and flip over and cook for a further 10 minutes until golden.
  9. Remove from the oven and serve with ketchup.

These polenta fries are amazing – crispy on the outside and soft and fluffy on the inside. They are not quite as good as regular fries/chips but considering they are baked in the oven and no oil has been used whatsoever – they are a fantastic alternative! Vegan and gluten-free

Recipe by Karen Hart