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Vegan Crispy Polenta Fries with Marinara Dip

Vegan Crispy Polenta Fries with Marinara Dip

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Calories: 286
Ingredients Equipment Method Notes

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.

Equipment

  • 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

Method
 

  1. Prep the polenta
  2. 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.
  3. Season and coat
  4. 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.
  5. Bake (oven method)
  6. 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.
  7. Air fryer option (less oil)
  8. 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.
  9. Serve
  10. 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.

Notes

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.

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