Baked Polenta Fries with Spicy Marinara Sauce

What You'll Need

Baked Polenta Fries

• 2 cups Silk Cashewmilk
• 2 cups low sodium vegetable broth
• 1 1/2 cups quick cooking polenta
• 1 1/4 teaspoons kosher salt
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

Spicy Marinara Sauce

• 28 ounce can crushed tomatoes
• 14.5 ounce can petite diced tomatoes
• 1/2 cup diced yellow onion
• 2 cloves of garlic, minced
• 2 teaspoons extra virgin olive oil
• 1/4 cup red wine
• 2 tablespoons chopped fresh basil
• 1 teaspoon granulated sugar
• 1/2-1 teaspoon crushed red pepper flakes, use more or less depending on how spicy you want the sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make It

1. In a large saucepan bring the vegetable broth and cashewmilk to a boil.
2. Once the liquid is boiling add in the salt and quick cooking polenta.
3. Whisk the polenta constantly for about 5 minutes or until it is thick and the liquid is absorbed.
4. Whisk in the dried basil, garlic powder, and black pepper.
5. Spray a quarter sheet pan or 9x13 baking pan with cooking spray then pour in the polenta, smoothing it into an even single layer.
6. Cover the polenta and refrigerate until it is firm, at least an hour or up to overnight.
7. When the polenta is firm, preheat your oven to 450 degrees.
8. Line a half baking sheet with parchment paper.
9. Cut the polenta into fry shapes (about 1/2-3/4 inch in width) then place each fry on the parchment lined baking sheet.
10. Spray or brush the fries with olive oil and sprinkle with salt.
11. Place the fries on the middle rack of the oven and bake for 15 minutes.
12. Remove from the oven and flip over to the other side and bake for another 10-15 minutes or until they are golden and crisp.
13. Serve with the spicy marinara sauce.
14. Spicy Marinara Sauce
15. In a large saucepan over medium high heat, heat the 2 teaspoons of extra virgin olive oil.
16. When the oil is hot add in the diced onion and garlic and stir around for about 3 minutes or until the onion has softened.
17. Add in the red wine and cook for another 2 minutes.
18. Add in the tomatoes and the remaining ingredients and stir everything together.
19. Reduce the heat to low, cover with a lid and simmer for about 30 minutes.
20. Remove from the heat and serve the desired amount with the polenta fries.
21. Cool the remaining sauce completely then pour into a freezer safe container and freeze for another time.

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