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crispy polenta two ways seen from above: the polenta sandwiches and polenta chips with a bowl of ketchup and mustard

Crispy Polenta Two Ways

Crispy baked polenta from the oven, two ways! Both chips and a crispy polenta 'fillet' for a delicious sandwich.
Prep Time 5 mins
Cook Time 35 mins
resting time 1 hr
Total Time 1 hr 40 mins
Course Dinner, Lunch
Cuisine Italian
Servings 2 people


  • Pot
  • oven


  • 300 ml water 1 cup
  • 300 ml oat milk 1 ¾ cup (or any other alternative you prefer)
  • pinch of salt
  • pepper
  • 2 tbsp nutritional yeast
  • 1 tsp oregano
  • 1 tsp paprika
  • ½ tsp nutmeg
  • 1 tsp garlic powder
  • 187.5 grams polenta (1 heaping cup)
  • 2 tbsp polenta (for dusting)


  • Start with getting the water and milk to a boil. Add all the seasoning; salt, pepper, oregano, paprika, nutmeg, garlic powder, and nutritional yeast.
  • Once it's boiling, add the polenta, turn the heat down, and keep stirring until it's thickened up. Only do this for about 3 minutes.
  • Transfer the polenta to a baking sheet or tray and spread out to about an inch (1.5 cm) thick. Put in the fridge for an hour.
  • Once the hour is over, pre-heat your oven to 220 °C (428 °F). Brush the polenta with olive oil and cut into the desired shapes. Dust with polenta and pop in the oven for 30 minutes.
  • Enjoy!!

Crispy Polenta Sandwich

  • Take two slices of bread, spread on aioli on one side, add spinach, add the polenta, sun dried tomato, pickled red onion, a bit of coconut sriracha, salt, pepper, and some fresh mint.


Polenta is gluten free. If you use gluten free bread, this is entirely GF.
Keeps in the fridge for a few days but best eaten straight away.
Keyword Gluten Free, Polenta, Sandwich, Vegan
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