I've been holding onto this recipe for quite some time. I've been all pumpkin everything since the first day of Fall, so I wanted to space things out a bit. However, these Herby Pumpkin Polenta Fries are SO good. In taste, they are herby and slightly sweet. The texture is that of a soft french fry with a crispy outer shell. I added cheese to this recipe, but here's the kicker - I added vegan cheese! But you can add whatever cheese you'd like. These herby pumpkin polenta fries are delicious either way.
While you're here, try these savory pumpkin popovers too!
are you a fan of polenta?
Are you a fan of polenta? It tastes a lot like grits but polenta is made from yellow corn as opposed to white corn. We are huge fans of both here at Britney Breaks Bread! What I love about this recipe is how simple it is. You simply make the polenta, add all of the herbs, and freeze it. Then you cut them up and bake them for 20 minutes! This is the perfect snack for those who love finger foods. I know that I do!
In the event that you're wondering! For the dipping sauce, I made a quick honey and sour cream sauce with a few herbs - nothing special. But still really good. You have to give these a try, they're so delicious! It's a fun alternative to fries, too (not that fries need an alternative).
herby pumpkin polenta fries
As I mentioned previously, these are SUPER easy to make! I don't wanna be redundant, but these are so fun to eat. When you're expecting a french fry, you take a bite of these and you're like WHOA! This tastes like... good! If you give these a try, you have to let me know what you think! This is a bit different than my typical recipes. I love these and I hope that you do too!
Easy Pumpkin Polenta Fries
Ingredients
- 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
Directions
- 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!
These were so easy to make and surprisingly delicious. I really enjoyed the crunchy texture.