You need 5 simple ingredients to make these Beet Polenta Fries. They are crispy on the outside and soft and tender on the inside.
A healthy, easy and fun recipe you can share with your friends and family. Your kids are going to love them. This delicious snack, appetizer or side dish hides two veggies (corn and beet) and some incredible nutrients. For example, did you know that beets and corn are high-antioxidant foods?
These naturally vegan polenta fries are such a wonderful treat and I hope you love them as much as we do.
I like to serve them with my Aquafaba Garlic Mayo, if you haven’t tried it yet, you are missing out. This simple garlicky mayo is ready in less than 5 and it’s absolutely delicious.
If you try these baked polenta fries let us know what you think, leave a comment or tag us on Instagram @mondaydreamsblog. We love hearing from you!
Beet Polenta Fries
Ingredients
BEET POLENTA FRIES:
- 1 ½ cup water
- ½ cup finely grated beet
- ½ tsp dried rosemary, finely chopped
- ½ tsp garlic powder
- ½ tsp sea salt, or more to taste
- ½ cup quick-cooking polenta
- Olive oil for cooking
TO SERVE:
- Aquafaba Garlic Mayo* - see notes for the recipe
Instructions
- Add water, grated beet, dried rosemary, dried garlic and sea salt to a medium-sized pot. Bring to a boil.
- Lower the heat and slowly whisk in the polenta. Keep stirring and continue cooking for about 2 -3 minutes, until it thickens.
- Pour the polenta onto a parchment-lined baking sheet and use a spatula to spread it evenly.
- Place in the fridge to set for at least 1 hour.
- Preheat the oven to 425 F / 215 C.
- Cut the polenta into fries and place them on a greased baking sheet. Brush each polenta fry with a little more olive oil.
- Bake for 25 – 30 minutes, flipping them halfway through, until the fries are golden on the outside and tender on the inside.
- Serve immediately with my aquafaba garlic mayo or your favorite dipping sauce and enjoy!