Polenta Fries

Ingredients

• 160 g (1 cup)polenta (yellow cornmeal)
• 590 ml (2½ cups)vegetable stock
• 3 tbspnutritional yeast
• 1 tsponion powder
• ½ tspgarlic powder
• ½ tspground oregano
• to tastesea salt and black pepper
• as neededvegetable oil, for brushing
• 45 g (½ cup)oats, ground into flour (use gluten-free oats if needed)
• 2 tbspnutritional yeast
• 1 tsponion powder
• ½ tspground oregano
• ½ tspsmoked paprika
• to tastesea salt and black pepper

Instructions

1. 1

   Watch the video

   The original recipe includes a video with visual instructions.

2. 2

   Season the stock

   Pour the vegetable stock into a saucepan. Add the spices, sea salt and pepper, then bring it to the boil.

3. 3

   Cook the polenta

   Gradually whisk in the cornmeal, keeping the mixture moving to avoid lumps. Cook over low heat for about 5 minutes, then turn off the heat.

4. 4

   Chill until firm

   Pour the polenta into a baking dish lined with baking paper; the original recipe uses a 23 cm (9-inch) square tin. Refrigerate for about 1 hour to set.

5. 5

   Mix the coating

   Put all the breading ingredients in a small bowl and stir them together with a spoon.

6. 6

   Slice the polenta

   Take the chilled polenta out of the dish and cut it into evenly sized slices. Preheat the oven to 220°C (425°F).

7. 7

   Coat the fries

   Brush the polenta slices with a little vegetable oil, then coat them in the breading mixture.

8. 8

   Bake until golden

   Bake for about 40–45 minutes, or until golden brown. Turn the fries after 25 minutes and spray them with cooking spray.

9. 9

   Serve with dip

   Serve the fries with a dip of your choice. The original recipe notes a garlic cashew dip as an option.

What are polenta fries?

Polenta is a cornmeal preparation associated with northern Italy, while cutting it into fries gives it a familiar American-style snack shape. This version sets cooked polenta in a tray, then bakes the pieces with a seasoned oat coating.

Nutritional yeast and spices bring savoury flavour without adding dairy. The result is a plant-based side or finger food that pairs well with a creamy dip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 14g protein, 35g carbs, 8g fat.

The cornmeal and oats provide most of the carbohydrates, while the vegetable oil contributes fat. The supplied nutrition lists 14 g of protein per serving, though the recipe ingredients do not specify a separate high-protein addition. Serve a portion with vegetables or salad for a more balanced plate.

Build flavour into the polenta

Season the stock: the onion and garlic powders, oregano, salt and pepper flavour the polenta itself, not just its crust. Taste the stock before adding the cornmeal and adjust the seasoning to your preference.

Whisk steadily: add the cornmeal gradually as the stock boils, whisking throughout. This helps keep the mixture smooth as it thickens.

Let the slab set properly

Chill time: spread the cooked polenta in a baking-paper-lined dish and refrigerate it for about 1 hour. It needs to be firm enough to lift out and cut cleanly.

Even pieces: slice the chilled slab into pieces of similar size so they bake at a similar pace. The recipe does not specify a particular fry thickness.

Make the oat coating

Ground oats: the oats form the base of the breading, so grind them into flour before mixing with the seasonings. Use oats labelled gluten-free if that is required for your meal.

Seasoning mix: nutritional yeast, onion powder, oregano and smoked paprika add savoury, gently smoky notes. Mix everything evenly so the coating is consistent from piece to piece.

Look for a golden finish

Turn halfway: bake at 220°C and flip the fries after 25 minutes, as directed. Spray with cooking spray at that point, then continue baking for about 40–45 minutes in total.

Doneness cue: look for a golden-brown coating. The precise time can vary with the thickness of the slices and how your oven heats.

Serve them while warm

Dip choice: serve the fries with a dip you like; the original recipe suggests a garlic cashew dip. Keep the dip separate until serving so the coating stays crisp.

On the side: offer them alongside a fresh salad or vegetables for a more complete plate. They can also be served as a snack to share.

Recipe notes & tips

• Line the baking dish with baking paper so the chilled polenta is easier to lift out.
• Add the cornmeal slowly while whisking to help prevent lumps.
• Grind the oats before combining them with the coating seasonings.
• Cut the set polenta into pieces of similar size for more even baking.
• Turn the fries after 25 minutes and apply cooking spray as directed.
• Serve the dip on the side to help the coating stay crisp.

Variations

• Herby coating: add another dried herb to the oat mixture to shift its flavour.
• More smoky: increase the smoked paprika slightly for a stronger smoky note.
• Spicier fries: add chilli powder to the coating for a little heat.
• Different dip: serve with any dip you enjoy instead of the suggested garlic cashew dip.
• Gluten-free option: use oats labelled gluten-free when needed.

Common mistakes to avoid

• Adding the cornmeal too quickly: it can form lumps, so whisk it in gradually.
• Skipping the chill: unset polenta is harder to cut neatly, so refrigerate it for about 1 hour.
• Uneven slices: pieces of different sizes may bake at different rates, so cut them as evenly as you can.
• Forgetting to turn: the recipe calls for flipping after 25 minutes; turn the fries then and spray with cooking spray.
• Expecting an exact bake time: thickness and oven performance affect browning, so check for a golden finish within the 40–45 minute range.

How to store

Refrigerate leftover fries in a covered container and eat within 3 days. Reheat in an oven until hot and crisp; the coating may soften if reheated in a microwave.

Frequently asked questions