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Vegan Parmesan and Herb Polenta Fries

Easy polenta fries seasoned with vegan parmesan cheese and herbs! Crispy on the outside, tender on the inside, SO delicious! Just 4 ingredients required!
Author Minimalist Baker
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Plate of vegan parmesan and herb polenta fries
4.84 from 6 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 (Servings)
Course Side Dish
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

POLENTA FRIES

  • 1 (16-oz) package polenta (or 1 batch Easy Vegan Polenta)
  • 2 Tbsp olive oil (to use less oil, spray to coat the fries with oil // if oil-free, omit and cook in an air fryer for best results)
  • 1/4 cup vegan parmesan cheese
  • 1 Tbsp dried Italian herbs (basil + oregano)

FOR SERVING optional

US Customary - Metric

Instructions

  • Line a baking sheet with parchment paper and preheat the oven to 425 F (218 C).
  • If using pre-cooked packaged polenta skip to step 4!
  • If using 1 batch easy vegan polenta, follow polenta instructions and then immediately place cooked polenta in a parchment-lined 8x8-inch baking dish. Spread evenly to all corners of the dish, and your polenta should be between 1/4 - 1/2 inch thick. Refrigerate for at least 1 hour, or place in the freezer for 30 minutes. Polenta should be very firm and cold but soft enough to cut.
  • Remove pre-cooked polenta from packaging or home-cooked and chilled from the refrigerator (or freezer) if you made it from scratch. Cut your polenta into rectangular fry shapes (see photo) and place in a large mixing bowl. If the polenta is crumbling and not cutting cleanly, refrigerate for 15 minutes more and then cut.
  • Add olive oil and gently toss with clean hands to coat the polenta fries evenly.
  • Add vegan parmesan and dried herbs to your mixing bowl and gently toss again to coat.
  • Space fries evenly on the parchment-lined baking sheet and bake in your preheated oven for 30 minutes. Carefully flip polenta fries halfway through cooking time to ensure even browning.
  • Let fries cool for a few minutes before removing from the baking sheet, then enjoy warm with a side of marinara sauce or pesto!
  • Best when fresh, though leftovers will keep in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat on a parchment-lined baking sheet at 375 F (190 C) until hot and golden brown.

Video

Notes

*Nutrition information is a rough estimate calculated with homemade polenta and vegan parmesan and without optional ingredients.
*Prep time and total time reflect using store-bought or leftover polenta.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 286 Carbohydrates: 34.8 g Protein: 5 g Fat: 14.5 g Saturated Fat: 5.4 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 582 mg Potassium: 134 mg Fiber: 2.8 g Sugar: 0.4 g Vitamin A: 8.3 IU Vitamin C: 0 mg Calcium: 16.5 mg Iron: 0.9 mg