This fried polenta recipe gives you a whole new way to enjoy polenta! Homemade polenta is cooled, cut into strips, then fried to crispy perfection. Pair these polenta fries with your favourite dipping sauce and dig in!
Fried polenta is a game-changer, friends. Imagine taking that creamy, comforting bowl of polenta and transforming it into a crispy, snackable delight. That’s exactly what we’re doing here! It’s like a magic trick, only it’s one you can eat—and honestly, isn’t that the best kind of magic?
I love using leftover polenta to make crispy polenta, but leftovers really aren’t enough to satisfy a polenta fry craving, which is where this recipe comes in. You’ll make a whole batch of polenta just for fries!
Trust me, once you’ve tasted crispy-on-the-outside, creamy-on-the-inside, absolutely divine crispy fried polenta, you’re going to want to make this recipe all the time!
Why You’ll Love This Fried Polenta Recipe
- The crispiest exterior . These polenta fries are seriously crispy! In fact, I’d say the outside is much crispier than French fries and more like the exterior you get on fried homemade falafel or arancini .
- Creamy inside . While the exterior of these fries is divinely crispy-crunchy, the inside is still creamy. The combination of textures makes fried polenta irresistible!
- Versatile flavour options . This recipe is great on its own, but it also acts as a blank canvas for flavourful additions. You can add herbs, spices, or vegan cheese to the polenta before frying to give it an extra punch of flavour. I share some ideas below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Water
- Salt
- Polenta – You’ll need dry polenta grains, not the polenta that comes in a tube.
- Garlic powder – This adds savoury flavour to the polenta fries.
- Olive oil
- Canola oil – Or another oil you like to use for frying.
- Vegan Parmesan cheese – I find that store-bought vegan Parmesan sticks to the fried polenta better than homemade vegan Parmesan cheese , but you can use either.
- Chopped fresh parsley – For garnish.
Is Polenta the Same as Grits?
Some brands, like Bob’s Red Mill, do label their polenta as grits. That said, there is a difference between the two, although you can use them interchangeably.
Polenta and grits are both made from ground cornmeal, but they come from different types of corn. Grits are made from white corn, while polenta is usually made from yellow corn. The other main difference between polenta and grits is the texture. Grits are usually finer and smoother, while polenta is coarser and has a more pronounced texture.
How to Make Fried Polenta
- Prep. Liberally grease a square baking pan with olive oil.
- Cook the polenta. Bring 3 cups of water to a rolling boil in a pot. Salt the water, then whisk in the polenta. Continue to whisk until the polenta absorbs the water. Stir in another cup of water, along with the garlic powder and olive oil, then reduce the heat to low and simmer until the polenta thickens.
- Cool. Pour the polenta into the prepared pan and smooth it into an even layer with a rubber spatula. Cool to room temperature.
- Prepare to fry. Heat the canola oil in a 2-quart pot set over medium-high heat until the oil reaches 375°F. Line a plate with paper towels.
- Cut. Turn out the cooled polenta onto a cutting board. Cut it into strips about 3 inches long and ½ inch thick.
- Fry. Fry the polenta strips in the oil for 3 minutes, flipping them with a spider skimmer every 30 seconds or so. Transfer the fried polenta to the prepared plate.
- Serve. Sprinkle the polenta fries with vegan Parmesan and fresh parsley before serving.
Tips for Success
- Use a deep pot . The polenta may spatter as it cooks, so I like to use a deep pot so I don’t have to worry about making a mess on the stovetop!
- Don’t skip cooling the polenta . Warm polenta will not hold its shape when cut or fried, resulting in a crumbly mess. To avoid this, make sure your polenta is fully cooled before cutting and frying it.
- Keep an eye on the oil temperature . Use a candy thermometer to monitor the oil temperature and adjust the heat as needed to keep it between 375°F and 380°F.
- Don’t overcrowd the pot . Frying too much polenta at once can cause it to stick together or cool down the oil, making your fries soggy. It’s best to fry in batches, making sure the oil returns to temperature between each batch.
Variations
- Add herbs . While I garnished the fries with fresh parsley, you can also fold fresh or dried herbs into the polenta mixture itself. This adds more herbaceous flavour in every bite! Rosemary, basil, and thyme are all delicious options.
- Stir in vegan bacon . For a savoury twist, whip up some vegan bacon crumbles and mix it into the polenta before frying.
- Spice things up . Add cayenne pepper or chili powder to give your fries an extra kick.
- Add cheese . Fold vegan Parmesan or cheddar into the polenta, or use nutritional yeast , which also adds a cheesy flavour.
Serving Suggestions
I like to serve polenta fries as a side for a caprese sandwich , chopped cheese sandwich , or quinoa burgers . And don’t forget to serve your fried polenta with a dipping sauce! Marinara sauce , ranch dressing , or even spicy arrabbiata sauce are excellent for dipping.
How to Store Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fries on a baking sheet and bake at 350°F for 10-15 minutes until crispy again. The air fryer also works well!
Can I Freeze This Recipe?
Yes, you can freeze your fried polenta for later. Place it in an airtight container or freezer bag and store in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat as instructed above.
Alternatively, you can also freeze the uncooked polenta strips and fry them straight from the freezer. Just add a couple of extra minutes to the frying time.
More Tasty Vegan Side Dishes
- Pineapple Fried Rice
- Maple Brussels Sprouts with Apples and Pecans
- Broccoli Cheese Rice Casserole
- Air Fryer Green Beans
- Lemon Garlic Grilled Zucchini
Ingredients
- 4 cups water , 946 ml
- ½ teaspoon salt , 3 grams
- 1 cup polenta , 140 grams
- ½ teaspoon garlic powder , 2 grams
- 1 tablespoon olive oil , 15 milliliters
- 1 liter canola oil
- ⅓ cup vegan Parmesan cheese , 30 grams
- ¼ cup chopped fresh parsley , 15 grams
Instructions
- Grease a 9X9-inch baking pan liberally with olive oil.
- Bring 3 cups of water to a rolling boil in a pot. Salt the water. Whisk in the polenta. Keep whisking until it absorbs the water. Stir in one more cup of water along with the garlic powder and olive oil. Reduce the heat to a low and simmer until the polenta has thickened nicely.
- Pour the polenta into the prepared baking pan and smooth it into an even layer with a rubber spatula. Allow the polenta to cool to room temperature.
- Pour the canola oil into a 2-quart pot. Heat it over medium-high heat until it reaches 375°F (190°F). Use a candy thermometer to check the temperature. Line a plate with paper towels.
- Once the polenta has set, turn it out onto a cutting board and cut it into equal-sized strips (about 3 inches long by ½ inch thick).
- Fry the polenta strips for 3 minutes, flipping them with a spider skimmer every 30 seconds or so. Do not crowd the oil. Fry in batches if you need to (be sure to bring the oil back to temperature between batches). Remove the fried polenta from the hot oil with a spider skimmer and transfer them to the prepared plate.
- Serve the polenta fries warm sprinkled with vegan Parmesan and fresh parsley.
Notes
- The nutritional information does not include the oil for frying, as most of it is discarded.
- To store : Keep your leftover fried polenta in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and bake at 350°F for 10-15 minutes until crispy again. The air fryer also works well!
- To freeze after frying : Place fried polenta in an airtight container or freezer bag and store in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat as instructed above.
- To freeze before frying : You can also freeze the uncooked polenta strips and fry them straight from the freezer. Just add a couple of extra minutes to the frying time.
Fried Polenta
Ingredients
- 4 cups water 946 ml
- ½ teaspoon salt 3 grams
- 1 cup polenta 140 grams
- ½ teaspoon garlic powder 2 grams
- 1 tablespoon olive oil 15 milliliters
- 1 liter canola oil
- ⅓ cup vegan Parmesan cheese 30 grams
- ¼ cup chopped fresh parsley 15 grams
Instructions
- Grease a 9X9-inch baking pan liberally with olive oil.
- Bring 3 cups of water to a rolling boil in a pot. Salt the water. Whisk in the polenta. Keep whisking until it absorbs the water. Stir in one more cup of water along with the garlic powder and olive oil. Reduce the heat to a low and simmer until the polenta has thickened nicely.
- Pour the polenta into the prepared baking pan and smooth it into an even layer with a rubber spatula. Allow the polenta to cool to room temperature.
- Pour the canola oil into a 2-quart pot. Heat it over medium-high heat until it reaches 375°F (190°F). Use a candy thermometer to check the temperature. Line a plate with paper towels.
- Once the polenta has set, turn it out onto a cutting board and cut it into equal-sized strips (about 3 inches long by ½ inch thick).
- Fry the polenta strips for 3 minutes, flipping them with a spider skimmer every 30 seconds or so. Do not crowd the oil. Fry in batches if you need to (be sure to bring the oil back to temperature between batches). Remove the fried polenta from the hot oil with a spider skimmer and transfer them to the prepared plate.
- Serve the polenta fries warm sprinkled with vegan Parmesan and fresh parsley.
Notes
- The nutritional information does not include the oil for frying, as most of it is discarded.
- To store : Keep your leftover fried polenta in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and bake at 350°F for 10-15 minutes until crispy again. The air fryer also works well!
- To freeze after frying : Place fried polenta in an airtight container or freezer bag and store in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat as instructed above.
- To freeze before frying : You can also freeze the uncooked polenta strips and fry them straight from the freezer. Just add a couple of extra minutes to the frying time.
Nutrition
Fried Polenta https://jessicainthekitchen.com/fried-polenta/ January 31, 2024
Get the party started with a batch of loaded nacho fries ! Homemade oven fries are topped with creamy vegan cheese and all your favourite nacho toppings to create an irresistible appetizer.
These loaded nacho fries are cheesy, spicy, crispy, and creamy all in one—basically everything delicious in a single recipe!
Let’s talk about that sauce though. This is the sauce that I used in my Vegan Mac and Cheese , and not only is it absolutely delicious, it’s also ridiculously easy. Just add all of the ingredients to your blender and blend! A comment I get a lot on this cheese sauce is that when readers taste it, they’re shocked that it’s vegan.
I confess, I always want to eat all of these nacho fries by myself, but they’re perfect for game day get-togethers or those nights when you just want something indulgent and fun for dinner.
Why You’ll Love This Nacho Fries Recipe
- The best vegan cheese sauce . No expensive store-bought vegan cheese here! A handful of wholesome ingredients makes the amazing cheese sauce in this nacho fries recipe. You will want to eat it with a spoon!
- Easy appetizer or meal . These are perfect for any party, game night, or Netflix binge-watching session. Is there ever NOT a good time for nacho cheese fries?!
- Customizable toppings . You can add your favourite toppings like beans, tomatoes, jalapeños, and more—and use as much or as little as you like.
- Loaded with flavour . These fries have it all: spicy, cheesy, savory, and creamy. They’re sure to be a crowd pleaser!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Nacho Fries:
- Russet potatoes – My favourite for making baked fries.
- Coconut oil
- Black beans – You can use canned or cooked dry black beans.
- Corn
- Tomatoes – Dice these to a size that’s easy for the fries to hold.
- Sliced jalapeños – Pickled jalapeños are also delicious, or use canned green chiles for a milder pepper.
- Vegan sour cream – Either homemade vegan sour cream or store-bought.
- Lime slices
For the Vegan Cheese Sauce:
- Olive oil or coconut oil – Or another cooking oil you like to use.
- Carrot – Carrot adds colour to the sauce.
- Yellow onion
- Garlic cloves
- Raw cashews – Soak these in water for 8 hours, or overnight.
- Sea salt and ground black pepper
- Dry ground mustard – This adds some sharp flavour to the cheese sauce.
- Lime juice
- Tamari or liquid aminos – You can also use soy sauce or lite soy sauce. Choose whichever option works for your diet!
- Nutritional yeast – Key to the cheesy flavour in our vegan nacho cheese sauce.
- Paprika – Use sweet paprika or smoked paprika for a little smoky flavour.
- Ground nutmeg
- Unsweetened almond milk – Or another unflavoured, unsweetened plant milk you have on hand.
How Do You Soak Cashews?
To soak cashews, simply place the desired amount of raw cashews in a bowl and cover them with water. Let them soak overnight, which will help them blend smoothly to make the cheese sauce for these vegan nacho fries. Drain the water before using the cashews in your recipe.
How to Make Nacho Fries
- Prepare . Preheat your oven to 450°F and line two baking sheets with a silicone mat or lightly oiled parchment paper. Cut the potatoes as desired.
- Add the oil . Place the fries onto the prepared pans and drizzle them with oil. Rub the fries to coat them evenly.
- Bake . Arrange the fries in an even layer and bake for 40 minutes, or until crispy. Season with salt and pepper.
- Cook the vegetables . Warm the oil in a pan set over medium heat, then stir in the carrots, onions, and garlic. Cover and cook for about 10 minutes, or until the vegetables are tender. Cool slightly.
- Blend . Add the vegetables to your blender, along with all of the other cheese sauce ingredients. Blend for about 1 minute on high speed, until sauce is completely smooth. Season to taste.
- Assemble . Plate the fries, then top with the nacho cheese and your desired toppings. Serve with a squeeze of fresh lime juice.
Tips for Success
- Be sure to soak the cashews . This will ensure a smooth and creamy cheese sauce. If you forget to soak them overnight, you can boil them for 10 minutes until they soften.
- Give the fries space . If you cram them onto a single pan, they’ll steam instead of getting crispy. Leave room for air to circulate!
- Don’t overdo it on the toppings . While this recipe allows for lots of customisation, be careful not to overload your fries with toppings. Stick to 2-3 toppings in moderate quantities to prevent the fries from getting soggy. (Or plan on eating them with a fork!)
- Use a high-speed blender . A powerful blender will ensure a smooth and creamy consistency for the cheese sauce.
More Topping Ideas for Nacho Fries
- Vegan ground beef cooked in taco seasoning (see my Loaded Vegan Nachos for a recipe)
- Sofritas
- Soyrizo
- Guacamole
- Black olives
- Cilantro
- Sliced green onions
Serving Suggestions
Serve these nacho fries as a fun party appetizer, or enjoy them as a satisfying meal on their own or with a main dish like Vegan Birria Tacos or Easy Grillable Veggie Burgers .
How to Store Leftovers
If possible, store the fries and nacho cheese separately in airtight containers in the refrigerator. When ready to eat, reheat the fries in the oven or air fryer and warm up the cheese sauce on the stovetop or in the microwave. Assemble and add fresh toppings just before serving for optimal taste and texture.
If you’ve already topped the fries, store them in the refrigerator for up to 2-3 days and reheat them in the microwave. They’ll be soggy, but still be delicious.
Can I Freeze This Recipe?
I don’t recommend freezing nacho fries as they will become soggy and lose their crispy texture.
More Cheesy Vegan Recipes
- Broccoli Cheese Rice Casserole
- Vegan Cheese Pasta Bake
- Butternut Squash Mac and Cheese
- Pretzel Dip
- How to Make Vegan Parmesan Cheese
Ingredients
Nacho Ingredients
- 2 large russet potatoes , peeled, washed and dried well, (622g)
- 2-3 teaspoons coconut oil
- black beans , any quantity you’d like
- corn , any quantity you’d like
- tomatoes , diced (any quantity you’d like)
- sliced jalapeños , any quantity you’d like
- vegan sour cream
- lime slices
Vegan Nacho Cheese Sauce
- 1 tablespoon olive oil , or coconut oil, (12.5g)
- 1 large carrot , chopped, (112g)
- 1 small yellow onion , halved and chopped, (72g)
- 3 garlic cloves , minced
- 1 cup raw cashews , soaked in water overnight or boiled for 5 minutes*
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- Juice of one lime , 1 tablespoon
- ½ tablespoon tamari sauce , or liquid aminos, soy sauce or lite soy sauce
- ½ cup nutritional yeast
- 2 teaspoons paprika
- ½ teaspoon ground nutmeg
- 1 ½ cups unsweetened almond milk
Instructions
Crispy Fries
- Preheat oven to 450°F/230°C. Line two baking sheets with a silicone mat or lightly oiled parchment paper (I highly recommend the silicone mat).
- Cut your potatoes into your desired fry shape and arrange on the pan. Drizzle the oil over the fries and rub into the fries. It isn’t a lot of oil but it goes a long way. Do NOT add salt at this point as it won’t allow the potatoes to crisp up.
- Arrange the fries on the baking sheet so that none of them are touching at all.
- Bake for 40 minutes in the oven. You can check them around the 30 minute mark to see if they are crisp enough, but mine took 40 minutes to get really crispy.
- Remove from the oven and add salt and pepper to season.
Vegan Nacho Cheese
- In a pan over medium heat (I used Greenlife pans) heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
- Remove from heat and allow to cool slightly.
- In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, ground nutmeg, and almond milk.
- Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary. This probably makes much more than you’ll need, so you can bottle it and place it in the fridge and use it for Mac and Cheese or other purposes! If you don’t want so much extra, you can cut the nacho cheese sauce in half!
To Assemble the Nachos
- Layer your plate with fries. Top with some nacho cheese, and black beans, tomatoes, jalapeños, corn and ingredients in your favourite order! Serve with limes on the side.
- Enjoy!
