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Polenta Fries with Marinara Sauce

35 min
Back to recipes

Polenta Fries with Marinara Sauce

35 min
  • Chopped Parsley for serving
  • Dried Oregano 1 teaspoon
  • Garlic, grated 1 clove
  • Low Sodium Vegetable Stock 2 1/2 cups
  • Nutritional Yeast 1 tablespoon
  • Olive Oil for brushing
  • Polenta 2 cups
  • Pomi's Marinara Sauce Marinara Sauce 7.05 oz
  • Salt & Peper to taste
  • Unsweetened Soy Milk 2 cups
  • Vegan Butter 2 tablespoons

1. Grease & line a 9 by 12 baking dish with parchment paper. Set aside until ready to use.
2. In a saucepan over medium heat add the soy milk & vegetable stock. Bring to a gentle simmer & reduce heat to low.
3. Add the polenta & continue whisking until thickened, about 5 minutes.
4. Remove from heat. Stir in the butter, garlic, nutritional yeast, oregano, salt & pepper.
5. Transfer to the prepared baking dish & smooth to flatten. Cover with plastic wrap & refrigerate until firm, about 2 hours. This step can be made in advance & chilled overnight.
6. Once ready to bake, preheat the oven to 425(f) degrees.
7. Remove polenta from the baking dish & sliced into desired size fries. Transfer to a lined baking sheet & brush with oil.
8. Bake for 25 minutes, carefully rotating the fries halfway through.
9. Transfer to a serving dish, season with additional salt & pepper, garnish with parsley & serve with pomi's marinara sauce for dipping!

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