Paprika gives these polenta fries a gorgeous golden color while oregano complements the flavors. They will be a hit with everyone!

Paprika and Oregano Polenta Fries [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste






  • 1 cup polenta
  • 4 cups water
  • 1 teaspoon paprika
  • 1 tablespoon dried oregano
  • A pinch of dried chili flakes
  • Salt and pepper, to taste


  1. In a large saucepan bring the water to the boil. Slowly pour the polenta into the water, stirring constantly. Keep stirring for 5-6 minutes, until the polenta has thickened and become creamy. Once cooked add the paprika, chili flakes, oregano, and salt, and pepper. Stir to combine.
  2. Pour the polenta into a small cold baking tray or plate and spread out so you have an even level layer around 1/4 inch thick. Leave to cool down until completely set.
  3. Once set slice the polenta into 1/4 inch thick fries. At that point, you can either heat your oven to 390°F, or heat a little oil in a frying pan until very hot. If baking in the oven, sprinkle with salt and pop them in for around 20-25 minutes, until crisp on the outside. If frying, give them around 6-8 minutes, turning them frequently until crisp and golden on the outside.

    Discover more recipes with these ingredients

  • Paprika

Nutritional Information

Total Calories: 414 | Total Carbs: 99 g | Total Fat: 0 g | Total Protein: 8 g | Total Sodium: 3 g | Total Sugar: 0 g Per Serving: Calories: 104 | Carbs: 25 g | Fat: 0 g | Protein: 2 g | Sodium: 1 mg | Sugar: 0 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...