Ever feel like regular fries just aren’t giving anymore? Like, yeah, they’re great, but maybe you’re craving a fry that’s a little more… sophisticated? Enter: Garlic Herb Polenta Fries—the classy cousin of your basic potato fry, but still 100% finger food approved.
They’re golden, crispy on the outside, soft and herby on the inside, and oh yeah—totally vegan. Bonus: you can dip ‘em in basically anything, from ketchup to pesto to spicy vegan mayo (yes, please).
They look fancy. They taste amazing. And they secretly require very little effort. My kinda snack.
Why This Recipe is Awesome
- Crispy AF without deep frying. Bake or air fry—your call.
- Made with polenta, which sounds fancy but is basically cornmeal that took a gap year in Italy.
- Garlic + herbs = flavor explosion.
- Naturally gluten-free, dairy-free, and plant-based. So, everyone’s invited.
- Eat them with your fingers, off a tray, straight from the pan—no judgment.
These aren’t just fries. These are vibes.
Ingredients You’ll Need
Here’s the cast of characters for your polenta fry show:
- 1 cup polenta (aka yellow cornmeal—not the quick-cooking kind)
- 3 cups water
- 1 tbsp olive oil (plus extra for brushing)
- 2 cloves garlic, minced (or more, we don’t gatekeep garlic)
- 1 tsp dried Italian herbs (or a mix of oregano, thyme, basil—go wild)
- 1/2 tsp salt
- Black pepper, to taste
- 2 tbsp nutritional yeast (optional but highly encouraged—adds cheesy vibes)
Step-by-Step Instructions
Let’s make some fries, shall we?
1. Cook the polenta.
Bring 3 cups water to a gentle boil in a saucepan. Slowly whisk in the polenta (unless you like lumps—no judgment). Stir constantly for about 5 minutes until it thickens and turns creamy.
2. Add the flavor bomb.
Once thick, remove from heat. Stir in olive oil, garlic, herbs, salt, pepper, and nutritional yeast (if using). It should taste like something you’d pay too much for at a vegan café.
3. Chill it out.
Pour the mixture into a lightly oiled baking dish or tray (about 8×8 works). Spread it evenly into a 1/2-inch thick layer. Let it cool, then pop it in the fridge for at least 1 hour (or overnight if you’re the plan-ahead type).
4. Slice ‘n’ style.
Once firm, cut your chilled polenta into fry shapes. Whatever “fry” means to you—thick, thin, wedges, sticks—it’s your snack fantasy.
5. Bake or air fry.
Preheat your oven to 425°F (220°C). Line a baking sheet and lightly oil it. Arrange the fries in a single layer (don’t overcrowd—they need personal space). Brush or spray them with oil.
Bake for 30–35 minutes, flipping halfway, until crispy and golden.
Air fryer? Even better. 400°F for about 15–18 minutes, shaking halfway through.
6. Serve and dip like a boss.
Pair with your fave dip—garlic aioli, spicy ketchup, vegan ranch, or straight-up marinara. Or just eat them hot from the tray while standing over the sink. We’ve all been there.
Common Mistakes to Avoid
- Rushing the chill time: If it’s not firm, it won’t slice nicely. Be patient or deal with mushy regret.
- Not greasing your pan enough: Sticky polenta = broken fries. Lube that tray up.
- Skipping the oil before baking: You want that golden crispy crust. Don’t skip this step unless you enjoy sadness.
- Using quick-cook polenta: It’ll mess with the texture. Trust the process (and the label).
Alternatives & Substitutions
No nutritional yeast?
Leave it out, or sub in a pinch of vegan parmesan if you have it. But seriously—nooch is worth the hype.
Want more herbs?
Add fresh parsley, rosemary, or chives to the mix. Just don’t go full garden unless you’re into chaos.
No air fryer?
Oven works just fine. You’ll still get that crunchy fry exterior—just flip halfway and don’t skimp on the oil.
Craving heat?
Toss in chili flakes, cayenne, or smoked paprika to the polenta before chilling. Spicy fries = superior fries.
FAQ (Frequently Asked Questions)
Wait, what is polenta, exactly?
It’s just ground cornmeal cooked into a creamy porridge—then cooled and sliced here into glorious fry shapes. Think corn-based magic.
Can I use instant/quick-cook polenta?
Technically yes, but the texture won’t be as sturdy or crispy. Use regular polenta if you want fries that hold up (and taste better, IMO).
Can I freeze these?
Absolutely! Freeze the cooked and cooled polenta fries in a single layer, then transfer to a freezer bag. Bake straight from frozen—add 5–10 minutes.
Can I make them ahead of time?
Yes! Cook and chill the polenta the night before, then bake or air fry when you’re ready to snack.
What dips go best?
Garlic vegan mayo, tahini lemon sauce, spicy ketchup, hummus, or literally anything with “creamy” in the name.
Final Thoughts
There you have it—Garlic Herb Polenta Fries that are crispy, flavorful, and unapologetically finger food material. They’re basically the glow-up version of regular fries and just so happen to be vegan, too.
Make a double batch if you’re feeding a crowd. Or don’t. More for you.
Now go forth and fry fabulously. ✨🍟💚