Crispy Polenta Fries with Herbed Aioli Dip

Servings: 4 | 0 minutes | 350 kcal

Polenta fries originated from Northern Italy where polenta was a staple food. The aioli dip, however, is a Mediterranean classic.

I once served these fries at a dinner party, and the guests couldn't believe they were not potatoes! The herbed aioli dip adds a refreshing twist to this classic snack.

Ingredients

500 grams polenta
2 tablespoons olive oil
1 teaspoons salt
2 pieces garlic
2 teaspoons lemon juice
2 tablespoons fresh herbs
1 cups vegan mayonnaise

Instructions

Prepare the polenta according to the package instructions, then spread out on a baking tray and let cool and harden.
Cut the cooled polenta into fry-shaped pieces and coat with the olive oil and salt.
Bake in the oven at 200 degrees Celsius until crispy and golden brown.
While the fries are baking, prepare the aioli dip by blending the garlic, lemon juice, fresh herbs and vegan mayonnaise together until smooth.
Serve the crispy polenta fries with the herbed aioli dip on the side.