Realistically speaking, polenta is not a nutritional powerhouse. It’s simply made from cornmeal and cornmeal doesn’t have a lot to offer, in regards to nutrition. However, in comparison to the traditional fried potato french fries, polenta fries are leaps and bounds healthier.
Polenta Fries [Vegan]
- 8 cups water
- 2 cups cornmeal
- 1 teaspoon cumin
- 1 teaspoon chili powder optional
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
Line a 9x9 inch pan with parchment paper, making sure it goes up all 4 sides.
Bring water to a boil in a large saucepan over high heat.
Stir together cornmeal and spices in a large mixing bowl.
Once water is boiling, reduce heat to low and add cornmeal mix to water and quickly but carefully whisk for 4-5 minutes, or until mixture begins to thicken. Mixture should be smooth, without large chunks.
Pour into parchment-lined pan, using a spatula to spread evenly throughout pan. Lightly tap pan on countertop to evenly disperse.
Place pan in refrigerator for at least 2 hours (or overnight) to firm.
Preheat oven to 400ºF. Lift sides of parchment paper to transfer firmed polenta to cutting board. Cut into 1/3" thick french fry shapes.
Bake fries for 30 minutes, carefully flipping halfway through.