Easy Pumpkin Polenta Fries
Pumpkin Polenta Fries is a great Fall recipe that is easy and delicious. It's also vegan and gluten free!
Prep Time25 minutes mins
Cook Time20 minutes mins
Course: Side Dish, Snacks
Cuisine: American
Servings: 8 servings
Calories: 2kcal
- 2 cups Polenta
- 1 tbsp fresh rosemary, chopped
- 2 tbsp fresh sage leaves, chopped
- 4 tbsp butter, salted
- ¾ cup pumpkin puree
- 1 cup shredded cheddar cheese
- 1 tbsp garlic powder
- 2 tsp onion powder
- Salt and Pepper, as desired
Bring 3 cups water to a boil. Add polenta, rosemary, sage, butter, pumpkin puree, cheddar cheese, garlic powder, and onion powder and stir for 3-4 minutes. Allow polenta cook over low heat for 5-8 minutes. Stir occasionally to prevent the bottom from burning. Add salt and pepper as desired.
Add parchment paper to a 8x8 baking pan. Spread polenta into pan and freeze for 30-45 minutes.
Preheat oven to 425 degrees F. Cut frozen polenta into slivers and cut each slither in half. Add to a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 20 minutes.
Eat!
Calories: 2kcal