Polenta Fries by @fitgreenmind

2h35
Medium

4 servings

🥣

800 ml

Vegetable Stock

🌽

190 g

Polenta

🧈

57 g

Vegan Butter

🧂

9 g

Salt

🌿

1.5 g

Oregano

🌶️

0.5 g

Pepper

🫒

15 ml

Oil

🧂

Salt

🌶️

1 g

Paprika

🌿

Oregano

Preparation Steps

  1. Step 1/11

    Measure 800 ml vegetable stock and bring it to a boil in a saucepan over high heat.

    vegetable stock
    🍲saucepan
    🥛measuring cup

  2. Step 2/11

    Reduce to medium heat and gradually whisk 190 g polenta into the boiling stock.

    polenta
    vegetable stock
    🍲saucepan
    🥄whisk

  3. Step 3/11

    Add 4 tbsp vegan butter and stir in 1 tsp salt, 1 tsp dried oregano, and black pepper.

    vegan butter
    salt
    dried oregano
    black pepper
    🍲saucepan
    🥄whisk
    🥄measuring spoons

  4. Step 4/11

    Cook the polenta for 4 to 5 minutes, stirring continuously, until it becomes very thick.

    polenta
    🍲saucepan
    🥄whisk

  5. Step 5/11

    Spread the thick polenta evenly into a baking dish and smooth the surface.

    polenta
    🥘baking dish
    spoon

  6. Step 6/11

    Refrigerate the baking dish for 60 to 120 minutes, until the polenta is fully firm.

    polenta
    🥘baking dish

  7. Step 7/11

    Turn the chilled polenta onto a cutting board and cut it into fry-shaped batons.

    polenta
    🔪knife
    🪵cutting board

  8. Step 8/11

    Arrange the polenta fries in a single layer in the baking dish and brush them with 1 tbsp oil.

    polenta
    oil
    🥘baking dish
    🖌️pastry brush

  9. Step 9/11

    Bake at 220°C / 440°F for 30 to 40 minutes, turning once halfway through, until crisp and golden.

    polenta
    🥘baking dish

  10. Step 10/11

    Alternatively, air fry at 200°C / 400°F for 20 to 25 minutes, shaking halfway through.

    polenta

  11. Step 11/11

    Mix the hot fries with the remaining salt, dried oregano, and paprika powder before serving.

    polenta
    salt
    dried oregano
    paprika powder
    🥣mixing bowl
    🥄measuring spoons

Composition

Ingredients

Types

Broth, Grains, Fats, Seasonings, Oils

Ingredients

Vegetable stock, Polenta, Vegan butter, Salt, Oregano, Pepper, Oil, Paprika

Allergens

Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based, Meat-free

Calories

286 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 37g, Dietary fiber: 4g, Fat: 12g, Saturated fat: 3g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 1250mg, Iron: 2.1mg, Magnesium: 49mg, Potassium: 124mg

Vitamins

Vitamin A: 60µg, Vitamin E: 1.1mg, Vitamin K: 4µg

Preparation

Time Information

Preparation

2 hours 0 minutes

Cooking

35 minutes

Overall

2 hours 35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

saucepan, whisk, baking dish, knife, cutting board, pastry brush, mixing bowl, measuring cup, measuring spoons

Appliances

stovetop, oven, refrigerator, air fryer

Type

Type

Type Of Dish

Side Dish, Snack, Appetizer

Occasions

Lunch, Dinner, Party, Game Day, Snack Time

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian-inspired, European

Geographic

Germany, Europe

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Tender

Flavors

Savory, Herby, Salty, Peppery, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before storing,Reheat in oven or air fryer for best crispness), freezer : 2 months (Freeze in a single layer before transferring to a freezer-safe container,Reheat directly from frozen in oven or air fryer)