Vegan Polenta Fries with Oven Roasted Carrot Hummus

So how do you feel about fries for dinner? These polenta fries are perfectly crisp, beyond addicting and pretty healthy too! Serve with some oven-roasted carrots and hummus and you have a comforting and nourishing meal!

The Recipe

Vegan polenta fries with oven roasted carrot hummus

Ingredients

For the polenta fries

1 1/2 cups / 250 g polenta (corn grits)

4 cups water

salt to taste (about 1 teaspoon)

1/3 cup / 50 g vegan parmesan cheese, grated

For the carrot hummus

1 can chickpeas, drained

5 oven-baked carrots (season with pepper and salt, drizzle with olive oil, bake for about 20 minutes, 425 °F)

1/2 teaspoon salt

2 tablespoons lemon juice

1 small garlic clove

1 tablespoon tahini

2 tablespoons olive oil

2 tablespoons water

Instructions

1. Bring water and salt to boil. Add polenta. Stir frequently on low heat until polenta begins to thicken, about 5 minutes. Add parmesan cheese and combine. Line a baking tray with parchment paper. Spread the polenta so you get a rectangular shape, about 0.4 inches / 1cm thick. Allow to cool down completely.

2. For the hummus add all ingredients to a blender or food processor and mix until smooth. Garnish with chopped parsley.

3. Cut the polenta into fries. Heat vegetable oil in a large pan and cook the polenta fries on both sides until golden brown.