Polenta Fries with Roasted Pepper Dip

These vegan Polenta Fries with Roasted Pepper Dip are crispy and satisfying. They pair nicely with a savory roasted pepper dip.

I love recipes that take 30 minutes or less. These Polenta Fries with Roasted Pepper Dip are one of those recipes. I eat them as a small meal because they are so filling.

They go well with marinara sauce, salsa, or this Roasted Red Pepper Dip. I used three of my favorite ingredients: roasted red pepper, sun-dried tomatoes, and Tofutti sour cream.

If you are looking for some added protein, or just want to have a fry extravaganza, my Crispy Garlic Tofu Fries with Roasted Red Pepper Tahini Dip will hit the spot.

Or, if you want to be more traditional, and have a complete meal, how about a Lentil Burger with Roasted Garlic Mayo to go with these fries.

Polenta Fries with Roasted Pepper Dip

Polenta fries are a nice change from traditional fries.

*Don’t forget to come back and leave your feedback and star rating.

Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You May Need:

Print

Polenta Fries with Roasted Pepper Dip

These vegan Polenta Fries with Roasted Pepper Dip are crispy and satisfying. They pair nicely with a savory roasted pepper dip.

Course Appetizer

Cuisine vegan, gluten free

Keyword polenta fries, polenta fries from a tube

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 2

Calories 177

Author Willow Moon

Ingredients

Polenta Fries

• 1 (24 oz.) tube cooked polenta - I used basil garlic
• Olive oil
• Salt

Roasted Pepper Dip

• 1 roasted red pepper
• 1 tablespoon sun-dried tomatoes
• 1/2 cup  vegan sour cream - I used Tofutti
• Handful fresh basil

US Customary - Metric

Instructions

• Polenta Fries: Preheat oven to 450°.
• Slice polenta into about 1/4" thick fries. Drizzle olive oil on a baking sheet or pan. Put polenta fries on the sheet and sprinkle salt on them. Bake @ 450° for 15 minutes. Flip fries over and bake for another 15 minutes, or until crispy.
• Roasted Pepper Dip: In a Nutribullet or food processor mix roasted pepper, sun-dried tomatoes, vegan sour cream, and basil.

Nutrition

Calories: 177kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 555mg | Potassium: 112mg | Fiber: 0g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 9.6mg | Calcium: 8mg | Iron: 0.4mg

Did you make this recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.