After the success of the chickpea fries I thought it was about time that I gave polenta fries a go too. I bought a bag of corn grits on i-herb some time ago and had only used it once. So this seemed like the perfect way to use it. These fries come out delicious and crumbly, like they have been coated in breadcrumbs. They are also a bit sturdier than the chickpea fries. I’m not super keen on the taste of polenta, so i added some Parmesan and herbs to jazz it up a bit. You can also bake or deep fry. I deep fried of course, but mainly because I had the fryer out already, I’d be happy to bake if I didn’t already have the oil out.



1 cup of polenta

4 cups of water (you can use milk instead if you want it a little richer)

salt & pepper

A knob of butter

A knob of parmesan (but be as generous as you like, vegans can use nutritional yeast))

1 teaspoon of mixed herbs

Olive oil

Soybean oil for frying



1. Put the polenta and water in a saucepan and bring to the boil stirring all the time. As it gets warmer the polenta will thicken. After as few minutes it should start clearing the sides of the saucepan.

2. Add the salt, pepper, olive oil, butter, parmesan, and herbs then cook for a few minutes while stirring to make sure everything has combined then turn off the heat and set aside.

3. Oil a tray with a lip, then pour in the polenta and leave to set for an hour in the fridge. You can even leave it overnight if you want to make these ahead of time.

4. When the polenta block has set, cut it into fry shapes and heat your oil. Cook the fries in small batches. If you do too many at once they will end up clumping together. Cook for a few minutes of each side until they are golden brown. They should be crispy on the outside and soft in the middle. Serve with your favourite dipping sauce. I paired mine with my roasted red pepper hummus.

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