Name: Vegan Crispy Polenta Fries with Marinara Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: POLENTA FRIES; 1 16-oz package polenta (or 1 batch easy vegan polenta, cooled and firm); 2 Tbsp olive oil (or spray to coat; omit for air-fryer oil-free method); 1/4 cup vegan parmesan cheese; 1 Tbsp dried Italian herbs (basil + oregano mix); FOR SERVING (optional); Marinara sauce (see notes for quick jar upgrade); Vegan pesto; Lemon wedges (fresh parsley, or toasted seeds for topping); Bold note: you can make polenta from scratch or use premade — both work. Using pre-made shaves time and keeps the prep at 20 minutes.

Crispy, golden polenta fries with a garlicky marinara dip — crunchy outside, creamy inside, and 100% vegan. Sound too good for a side dish? Trust me, these fries steal the show.

I first made these on a weeknight when the oven deserved some love and the fridge had leftover polenta. The family went quiet (that’s the good kind of quiet), and then the “more please” requests started. If you like fries that feel fancy but don’t require a restaurant budget, Vegan Crispy Polenta Fries with Marinara Dip will become your new go-to.

Why polenta fries?

Polenta fries give you crispy texture without the usual potato guilt, and they keep well. You get a crunchy exterior and a soft, corn-forward interior that pairs beautifully with tomato-based dip. Bold fact: they’re naturally gluten-free and easy to make vegan. Want a snack that impresses guests and cleans out the fridge? These do both. 🙂

Vegan Crispy Polenta Fries with Marinara Dip

Prep & Cook Info (exact)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 (as a side)
Freezer Friendly: 1 month
Keeps (fridge): 4–5 days

Ingredients (US Customary — metric friendly)

POLENTA FRIES

1 (16-oz) package polenta (or 1 batch easy vegan polenta, cooled and firm)
2 Tbsp olive oil (or spray to coat; omit for air-fryer oil-free method)
1/4 cup vegan parmesan cheese
1 Tbsp dried Italian herbs (basil + oregano mix)

FOR SERVING (optional)

Marinara sauce (see notes for quick jar upgrade)
Vegan pesto
Lemon wedges, fresh parsley, or toasted seeds for topping

Bold note: you can make polenta from scratch or use premade — both work. Using pre-made shaves time and keeps the prep at 20 minutes.

Equipment you’ll need

Rimmed baking sheet lined with parchment paper
Sharp knife and cutting board
Large mixing bowl for tossing
Measuring cups & spoons
Spatula or tongs for flipping
Optional: air fryer (for less oil) or baking rack (for extra airflow)

FYI: an air fryer gives excellent crisp without much oil. IMO, that’s the lazy chef’s dream.

Full Recipe — Vegan Crispy Polenta Fries with Marinara Dip

1. Prep the polenta

If you use store-bought pre-cooked polenta, remove it from packaging and slice into rectangular fry shapes (about ¾”–1″ thick). If your polenta crumbles, chill it 15 minutes more. For homemade polenta, pour cooked polenta into a parchment-lined 8×8-inch pan, spread evenly to ¼–½” thickness, chill at least 1 hour (or freeze 30 minutes) until firm, and then cut.

2. Season and coat

Place fries in a large bowl. Drizzle 2 Tbsp olive oil and toss with clean hands to coat evenly (or spray lightly). Add 1/4 cup vegan parmesan and 1 Tbsp dried Italian herbs, then toss gently so every fry picks up seasoning.

3. Bake (oven method)

Preheat the oven to 425°F (218°C). Space fries evenly on the parchment-lined sheet so they don’t touch. Bake for 30 minutes, flipping carefully halfway to brown both sides. Keep an eye on them — ovens vary, and I like mine extra golden.

4. Air fryer option (less oil)

Preheat the air fryer to 400°F (204°C). Arrange fries in a single layer (work in batches). Air-fry 10–12 minutes, flipping once, until crisp and golden. This method uses little to no oil and still tastes amazing.

5. Serve

Let fries cool a couple minutes so the interior sets. Serve warm with marinara dip and optional vegan pesto. Garnish with fresh parsley or lemon zest if you feel fancy.

Marinara Dip — quick ideas

Use a good-quality jarred marinara and simmer with a splash of balsamic and a pinch of red pepper flakes for 5 minutes. Stir in minced garlic and chopped basil at the end.
Or DIY: sauté 1 small onion and 2 cloves minced garlic in 1 tbsp olive oil, add one 14-oz can crushed tomatoes, salt, pepper, 1 tsp Italian herbs; simmer for 15 minutes.

Bold tip: a bright, slightly acidic marinara lifts the corn sweetness perfectly.

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Tips for perfect crisp (real talk)

Don’t crowd the tray. Give fries room to breathe so they crisp, not steam.
Use a hot oven. High heat creates golden edges fast.
Flip halfway. That little flip evens the browning.
Chill homemade polenta well. Cold, firm polenta cuts clean and holds together during cooking.
Air fryer lovers: small batches = more even crisp.

Variations & swaps

Oil-free: Use the air fryer and skip oil entirely.
Cheesy herb: Sprinkle extra vegan parmesan and fresh rosemary before baking.
Spicy: Add ½ tsp smoked paprika or chili flakes to the herb mix.
Garlic lovers: Toss with garlic powder or minced roasted garlic before baking.

Storage & reheating (important)

Fridge: Store cooled fries in an airtight container 4–5 days.
Freezer: Flash-freeze fries on a tray, then bag for up to 1 month.
Reheat: Bake at 375°F (190°C) on a parchment-lined sheet until hot and crisp (~10–12 minutes). Avoid microwaving — you’ll get soggy fries, and we don’t do soggy here.

Pro tip: re-crisp frozen fries directly in the oven from frozen; skip thawing to prevent mush.

Nutrition (per serving — 1 of 4 servings)

Calories: ~286 kcal
Carbohydrates: 34.8 g
Protein: 5 g
Fat: 14.5 g
Fiber: 2.8 g
Sodium: 582 mg

These numbers reflect homemade polenta and vegan parmesan, and they exclude optional dips or sides. If you serve with pesto or extra oil, add calories accordingly.

How these fries compare (polenta vs potato vs sweet potato)

Texture: Polenta fries offer a softer, creamier interior compared to the starchy bite of potato fries.
Flavor: Polenta brings corn sweetness and pairs especially well with tangy marinara or herby pesto.
Dietary: Polenta naturally suits gluten-free diets; sweet potato brings more natural sugars and vitamin A.
Crisp factor: Potatoes crisp easily with lots of surface starch; polenta crisps best with high heat and space.

Short verdict: choose polenta when you want a slightly lighter, more Italian-inspired fry.

Still Hungry, Try It Next recipe :-

Vegan Garlic-Parmesan Kale Chips

Common Mistake (fast fixes)

Fries crumble when cutting: Chill longer until firm.
Fries soggy after baking: Space them out and increase oven heat 10–20°F.
Uneven browning: Flip more often or use a baking rack for airflow.

Serving suggestions & pairings

Appetizer: serve with marinara, vegan aioli, or pesto.
Side dish: pair with seared mushrooms and a baby arugula salad.
Snack: top with crushed garlic, lemon zest, and toasted pepitas.
Dinner: serve with a big salad and roasted veggies for a satisfying meal.

My Final thoughts

Vegan Crispy Polenta Fries with Marinara Dip give you all the comfort of fries with an Italian twist. They fit casual weeknights, impressive appetizers, or snackable party fare. I make a double batch, stash half in the freezer, and win at future mealtime decisions every time.

So, ready to trade the usual fries for something a little different and totally plant-based? Grab that polenta, heat the oven (or air fryer), and get ready for crunchy bliss.