These baked polenta fries are vegan. They are crispy on the outside and soft on the inside. They are a tasty and filling side dish or snack.

Ingredients: 1 cup polenta. 4 cups water. 1 tsp salt. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp paprika. 1/4 cup nutritional yeast. 1 tbsp olive oil.

Instructions: Preheat oven to 425F 220C and line a baking sheet with parchment paper. In a saucepan, bring water to a boil. Slowly whisk in polenta, salt, garlic powder, onion powder, and paprika. Reduce heat to low and cook, stirring frequently, until polenta is thick and pulls away from the sides of the pan, about 15-20 minutes. Remove from heat and stir in nutritional yeast and olive oil. Spread the polenta mixture onto the prepared baking sheet, smoothing it into an even layer about 1/2 inch thick. Allow the polenta to cool and set in the refrigerator for at least 30 minutes. Once set, cut the polenta into fries. Place the fries on the baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 55 minutes

These baked polenta fries are vegan. They are crispy on the outside and soft on the inside. They are a tasty and filling side dish or snack.

Ingredients: 1 cup polenta. 4 cups water. 1 tsp salt. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp paprika. 1/4 cup nutritional yeast. 1 tbsp olive oil.

Instructions: Preheat oven to 425F 220C and line a baking sheet with parchment paper. In a saucepan, bring water to a boil. Slowly whisk in polenta, salt, garlic powder, onion powder, and paprika. Reduce heat to low and cook, stirring frequently, until polenta is thick and pulls away from the sides of the pan, about 15-20 minutes. Remove from heat and stir in nutritional yeast and olive oil. Spread the polenta mixture onto the prepared baking sheet, smoothing it into an even layer about 1/2 inch thick. Allow the polenta to cool and set in the refrigerator for at least 30 minutes. Once set, cut the polenta into fries. Place the fries on the baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 55 minutes

This recipe combines tender cod fillets with savory sautéed mushrooms and crispy polenta fries for a delicious seafood dish with a twist. The cod is baked to perfection, while the mushrooms add earthy flavor, and the polenta fries provide a satisfying crunch.

Ingredients: 4 cod fillets. 2 cups sliced mushrooms. 1 tablespoon olive oil. Salt and pepper to taste. 1 cup polenta. 3 cups water. 2 tablespoons butter. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup chopped parsley.

Instructions: Preheat oven to 400F 200C. Season cod fillets with salt and pepper. In a skillet, heat olive oil over medium heat. Add mushrooms and saut until golden brown, about 5-7 minutes. Set aside. In a saucepan, bring water to a boil. Slowly whisk in polenta. Reduce heat to low and cook, stirring constantly, until polenta is thick and creamy, about 15-20 minutes. Stir in butter, minced garlic, Parmesan cheese, and chopped parsley into the polenta. Mix well until combined. Season with salt and pepper to taste. Spread polenta onto a baking sheet lined with parchment paper, forming a thin layer. Let it cool and set for about 10 minutes, then cut into fries. Place cod fillets on a separate baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until fish is cooked through and flakes easily with a fork. While the cod is baking, place polenta fries in the oven and bake for 20-25 minutes, or until crispy and golden brown. Serve the baked cod alongside sauted mushrooms and crispy polenta fries. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

This delicious recipe combines crispy polenta fries with perfectly fried eggs, creating a satisfying and flavorful meal. It's perfect for breakfast, brunch, or any time you're craving a savory and hearty dish.

Ingredients: 1 cup of polenta. 2 cups of water. 1/2 cup of grated Parmesan cheese. Salt and pepper to taste. 2 eggs. 2 tablespoons of olive oil. 1/4 cup of marinara sauce. 1/4 cup of fresh basil leaves. 1/4 cup of shredded mozzarella cheese.

Instructions: In a saucepan, bring 2 cups of water to a boil. Slowly pour in 1 cup of polenta while whisking constantly to avoid lumps. Reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally, until the polenta thickens and is cooked through. Stir in 1/2 cup of grated Parmesan cheese and season with salt and pepper to taste. Transfer the cooked polenta to a greased square baking dish and let it cool and set for about 30 minutes. Once the polenta has set, cut it into fries or sticks. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Carefully place the polenta fries in the hot oil and cook until they are crispy and golden brown on all sides, about 3-4 minutes per side. While the polenta fries are cooking, fry 2 eggs to your desired doneness in a separate pan. To serve, place the crispy polenta fries on a plate, top with marinara sauce, and then add the fried eggs on top. Garnish with fresh basil leaves and sprinkle with 1/4 cup of shredded mozzarella cheese. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

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