Baked Polenta Fries with Tomato Garlic Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked polenta cut into fries and served with a fresh tomato and garlic sauce. These are savory, slightly creamy inside with a crunchy exterior, and make a great side dish or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 24 oz polenta (tubed, halved and cut into 1 inch thick fries. I used Basil & Garlic)
- olive oil mister or cooking spray
- salt + pepper to taste
- 3 roma tomatoes (cut into large chunks)
- 3 cloves garlic
- 1 tsp. olive oil
- 1 tsp. balsamic vinegar
- 3 basil leaves
- pinch crushed red pepper flakes (optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 431mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 18mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 431MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.