Have you ever tried polenta fries? They are so crispy and delicious! Made with cornmeal that has been seasoned and spiced, these fries are a great way to mix things up. Plus, I added a bit of turmeric to these fries for the added health benefits!
I paired these Turmeric Polenta Fries with some delicious Beetroot Ketchup from The Foraging Fox. I love the natural sweetness this ketchup has — with just 2 grams of sugar per serving. Plus it is vegan, gluten-free, and refined sugar free.
A closer look at what’s inside:
This recipe uses vegetable broth instead of water to cook the polenta. This adds a ton of flavor! Look for a variety of broth that doesn’t contain too much sodium/salt.
Add some creaminess with dairy-free milk. I used cashew milk, but any variety should work. Make sure it is unsweetened and unflavored.
While traditionally polenta was made from farro, chestnuts, millet, spelt, or chickpeas — polenta today is made from corn meal. It is typically boiled and enjoyed as a porridge or cooled and shaped into patties, loaves, or fries.
Turmeric contains curcumin which has been studied for its anti-inflammatory benefits. This, in turn, is beneficial for preventing and fighting a number of diseases. I add turmeric to many of my dishes.
Using pepper with turmeric helps to increase its effectiveness. Piperine is a compound in pepper that is thought to help relieve nausea and headaches. It also boosts the absorption of curcumin in the body by up to 2000%. Make sure you throw a pinch of pepper into recipes that contain turmeric!
Nutritional yeast is optional in this recipe. It helps to add a cheesy flavor — although not everyone cares for the taste. It is rich in B vitamins, folate, and protein, containing 730% DRV B12, 460% DRV folate, and 8 grams of protein per ¼ cup serving. If you are a fan of nutritional yeast, feel free to use it in this recipe!
This is a sponsored post written by me on behalf of The Foraging Fox. The opinions and text are all mine. The Foraging Fox products mentioned in this post were sent to me as a gift to use in this recipe — thank you so much!
Turmeric Polenta Fries
- 2 1/2 cup vegetable broth
- 1/2 cup unsweetened dairy-free milk
- 1 1/2 cup polenta
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- Salt to taste
- 1/8 cup nutritional yeast optional
- In a medium-sized saucepan, bring vegetable broth and milk to a boil.
- Reduce heat to low/medium low and add polenta, turmeric, pepper, and nutritional yeast (if using).
- Cook, stirring frequently, for 8+ minutes until thick and creamy. Add more vegetable broth if you need more liquid.
- Line a 9” x 13” baking tray with parchment paper.
- Spread cooked polenta onto the lined baking tray — about ¼ inch thick.
- Refrigerate 2+ hours.
- Preheat oven to 450° Fahrenheit.
- Remove the cooled polenta from the tray in sections and cut into ¼-½ inch fries.
- Transfer to a 9” x 13” baking tray lined with fresh parchment paper. Brush fries lightly with avocado oil.
- Bake for 25-30 minutes, flipping halfway through.
- Remove from oven and sprinkle with salt to taste. Depending on how salty your vegetable broth was, you may not need much, if any.