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.
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Polenta Fries with Roasted Pepper Dip
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
- ½ cup vegan sour cream - I used Tofutti
- Handful fresh basil
Instructions
- Polenta Fries: Preheat oven to 450°.
- Slice polenta into about ¼" 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
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
thewordhermit says
Oh, yum! I never thought of doing this with my polenta. I have been loving your recipes lately. Healthy and delicious!
Willow Moon says
Oh, thank you for telling me! I do try to make them both!
Mary says
This sounds perfect for a snack while watching football today! Thank you for the recipe!