Healthy fries and a delicious dip? Sounds like the perfect snack to us! In this recipe, polenta is sliced and baked into crispy wedges and served with a minty avocado dip.

Polenta Fries With Mint Avocado Dip [Vegan, Gluten-Free]



For the Fries:

  • 1/2 cup polenta
  • Cornflour, for coating
  • 2 cups vegetable broth
  • Dried oregano
  • Thyme
  • Herbs of your choice
  • Oil, for spraying the oven dish

For the Mint Avocado Dip:

  • 2 ripe avocados
  • 20-25 leafs of fresh mint
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt, to taste


To Make the Polenta Fries:

  1. Bring the broth to a boil. Gradually pour in polenta, stirring constantly to avoid lumps. Reduce heat and simmer according to packaging. (As a rule, the smaller the grits the faster they are cooked). Stir constantly, do not leave your polenta unattended.
  2. When ready, pour the polenta onto a rectangular dish, level with a table knife, and allow to cool thoroughly.
  3. Preheat oven to 320°F.
  4. Cut the polenta into French fry-size slices. Separate the slices from each other and lightly roll them in cornmeal or corn flour.
  5. Cover the oven grid with a parchment. Drizzle with oil. Arrange polenta wedges on it and place the grid in the oven.
  6. Bake for about 45 minutes, or until wedges become golden brown. Remove the grid from the oven and let polenta cool down before serving.

To Make the Mint Avocado Dip:

  1. Wash, peel, and cut avocado.
  2. Blend all the ingredients in a food processor. Add salt if needed.


If you do not plan to eat the avocado dip straight after making, place it in a glass jar with a tight-fitting lid, otherwise it might brown.