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]

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Cooking Time



  • 8 cups water
  • 2 cups cornmeal
  • 1 teaspoon cumin
  • 1 teaspoon chili powder optional
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt


  1. Line a 9x9 inch pan with parchment paper, making sure it goes up all 4 sides.
  2. Bring water to a boil in a large saucepan over high heat.
  3. Stir together cornmeal and spices in a large mixing bowl.
  4. 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.
  5. Pour into parchment-lined pan, using a spatula to spread evenly throughout pan. Lightly tap pan on countertop to evenly disperse.
  6. Place pan in refrigerator for at least 2 hours (or overnight) to firm.
  7. Preheat oven to 400ºF. Lift sides of parchment paper to transfer firmed polenta to cutting board. Cut into 1/3" thick french fry shapes.
  8. Bake fries for 30 minutes, carefully flipping halfway through.


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