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Turmeric Polenta Fries

These crispy cornmeal fries are made with turmeric for added health benefits!
Prep Time30 minutes
Cook Time25 minutes
Chill Time2 hours
Total Time2 hours 55 minutes
Servings: 1 9" x 13" tray


  • 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.