Polenta Fries & Bean Dip
Supertender, creamy polenta interior and an extra-crispy, golden crust, these potenta fries with bean dip make for the best, slightly addicting appetizer!
Warm, white bean dip is a nice alternative to hummus and adds a good amount of protein to the dish. The beans are slightly warmed and thoroughly blended to create a creamy, luxurious, rich flavor..
Not pictured but added on the side: Bright, spicy kimchi!
Polenta Fries and Bean Dip
Ingredients
Polenta Fries
- 1 cup polenta (quick cooking)
- 2 cups vegetable stock
- 1 1/2 cups water
- 3 tbsp plant-based butter
- 1 tsp sea salt
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp parsley
- fresh ground pepper
White Bean Dip
- 2 19 oz cans white beans (cannellini beans)
- 3 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tsp oregano
- 1 tsp parsely
- 1/2 tsp basil
- 1/2 tsp red pepper flakes (omit for a milder dip)
- 1 tsp sea salt
- fresh ground pepper
Instructions
Polenta Fries
- Bring vegetable stock and water to a boil in a medium saucepan. Add polenta in a slow steady stream, stirring constantly to avoid lumps for about 5 minutes, or until polenta begins to pull away from the sides of the pot. Stir in plant-butter and spices. Transfer polenta to baking dish, spreading evenly. Chill, uncovered, until set, about one (1) hour.
- Preheat oven to 450° Cut into 16 (about 4 – by 1- inch) 'fries' Brush tops with oil and space evenly on baking sheet. Bake for 30-40 minutes until crispy and golden brown.
White Bean Dip
- Rinse and drain the beans. In a medium saucepan, heat the olive oil until shimmering. Add the garlic, and spices until garlic just begins to brown, about 30 seconds. Add the beans and toss to coat. Add salt and pepper. Cook for 5-10 minutes, gently mashing the beans, and allowing them to absorb some of the fragrant oil. Transfer the beans to a food processor or high speed blender. Blend until somewhat smooth (some texture is nice), thinning with a little extra olive oil and/or water if necessary. Taste and adjust seasoning. Transfer the dip to a small serving bowl, drizzle with a little high quality olive oil, if desired, and serve warm with polenta fries.
Recipe Notes : Polenta Fries & Bean Dip
Polenta is one of the oldest recipes known to mankind, dating back to ancient times. Today’s rif on polenta comes from Italy. Super versatile, polenta can be served warm, like porridge, baked, or fried. Made from corn, it’s naturally gluten-free, making it a delicious option for those with celiacs disease.
I used quick cooking polenta, because it’s what I had in my pantry, but you could easily adapt the recipe and use regular polenta, the box will provide an estimate on how much longer it will take to cook, usually closer to 30 minutes, but note that the chill and baking times remain the same. The trick to perfectly cooked polenta? When it starts to pull away from the side of the pot, it’s done.
Beans, baby!
Bean recipe ideas are infinite. Here is what we have shared to date:
SWEET POTATO & BLACK BEAN BOWL WITH AVOCADO AIOLI
ROASTED SWEET POTATO AND BLACK BEAN BURGER
BLACK BEAN, RICE, QUINOA & AVOCADO BOWL
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