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A baking sheet with herbed polenta fries on parchment paper.

Vegan Baked Herbed Polenta Fries

An easy and quick vegan appetizer, side dish, or snack that's made with fresh herbs and vegan parmesan cheese. Crispy on the outside and tender and chewy on the inside.
5 from 1 vote
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Course: Appetizer, Side Dish, Snack
Cuisine: American, Vegan
Prep Time: 10 minutes
Cook Time: 45 minutes
Chill the polenta: 4 hours
Total Time: 55 minutes
Servings: 6 servings
Calories: 229kcal
Author: Linda & Alex


  • stove
  • refrigerator
  • Oven


  • 3 tablespoon olive oil divided
  • 3 cups water
  • 1 cup polenta
  • 3 tablespoon fresh oregano – minced
  • 3 Green onions– minced save ¼ of the end of the greens for garnish
  • Salt and pepper to taste
  • 1 cup vegan parmesan cheese grated


  • Preheat oven to 425˚F (218˚C) Line a baking sheet with parchment paper.
  • Heat the 1 tablespoon olive oil in a small skillet on medium-high heat. When the oil is hot, add the green onions and cook for 3 minutes. Add the oregano and cook for 2 minutes. Remove from the heat and set aside.
    NOTE: Don't add the onions until the oil is hot, or they'll absorb the oil and taste greasy.
  • In a medium saucepan, bring the water to a boil then slowly add the polenta, whisking continuously. Reduce the heat to a simmer and stir the polenta until it becomes thick and creamy, approximately 5 minutes.
    NOTE: It's really important to slowly add the polenta to the water while constantly whisking. This will prevent lumps from forming. 
    Once the polenta is smooth, you can swap the whisk out for a spoon to stir it until it's thick and creamy. 
  • Add the scallions and oregano mixture, 1 cup vegan grated parmesan, and the salt and pepper to taste to the polenta and stir to combine.
  • Pour the polenta onto a baking sheet lined with parchment paper or a lightly greased square 9-inch baking dish and smooth it out into a rectangle, approximately ¾ of an inch thick.
  • Refrigerate overnight, or for at least 4 hours until the polenta is firm.
  • Slice into sticks and separate them about a half-inch apart on the baking sheet and lightly brush or evenly drizzle the remaining 2 tablespoon of olive oil on the fries. Bake for 10 to 15 minutes and then flip and bake for another 10 to 15 minutes, or until they’re crispy and lightly browned.
  • Enjoy with our easy marinara sauce.


  • Preheat the air fryer.
    Spray with a light coating of oil and cook for 10 minutes, then turn and cook for another 10 minutes.


  • In a heavy skillet, fill with canola oil, approximately 2 inches deep. Heat the oil to 375F (176C) and fry the polenta fries in batches, approximately 5 minutes. Use tongs to remove from the oil and place on paper towels to absorb the excess oil. Keep warm in the oven until ready to serve.


Calories: 229kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 195mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
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