Savory Pumpkin Polenta Fries 🌟 – Crispy Vegan Thanksgiving Side in 25 Minutes

Ingredients

• • 1 ⅞ cup polenta
• • 1 ⅞ cups canned pumpkin puree
• • ⅞ cup vegetable broth
• • 2 ⅞ tbsp olive oil
• • 1 ⅞ tsp smoked paprika
• • ⅞ tsp dried rosemary
• • 1 ⅞ tsp salt
• • ⅞ tsp black pepper
• • ⅞ tsp garlic powder
• • ⅞ tsp onion powder
• • 1 ⅞ cups water

Instructions

1. 1

   Whisk polenta with 1 1/2 cups water in a pot. Cook over medium heat for 5 minutes until thick, then add pumpkin puree, broth, oil, and spices. Mix until a dough forms.

2. 2

   Portion the dough into 1 1/2-inch rounds using an ice cream scoop. Flatten slightly on parchment-lined baking sheets.

3. 3

   Bake at 400°F for 12–14 minutes, flipping halfway through, until golden and crisp.