Baked Polenta Fries with Tomato Garlic Sauce

• Vegan
• Gluten free

• Produce

  • 3 Basil, leaves
  • 3 cloves Garlic
  • 3 Roma tomatoes

• Condiments

  • 1 tsp Balsamic vinegar

• Pasta & Grains

  • 1 (24-ounce tube Polenta

• Baking & Spices

  • 1 pinch Red pepper flakes
  • 1 Salt + pepper

• Oils & Vinegars

  • 1 tsp Olive oil
  • 1 Olive oil mister or cooking spray

Found on ohmyveggies.com

Description

Ingredients

• 1 (24-ounce) tube polenta (I used Basil & Garlic), halved and cut into 1-inch thick fries
• 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 of red pepper flakes (optional)

Directions

• Preheat oven to 450 degrees. Spray two baking sheets with olive oil.
• Place polenta fries on one baking sheet. Spray tops with olive oil and season with salt and pepper. Place tomatoes and garlic cloves on second baking sheet and spray with additional oil.
• Transfer both sheets to oven, placing the tomatoes on lower rack. Bake tomatoes for 10 minutes, stirring after 5. Bake fries for 25-30 minutes more, until crisp and golden-brown.
• Transfer tomatoes and garlic to food processor and add olive oil, vinegar, basil leaves, and red pepper flakes. Process until almost smooth. Add salt to taste. Serve sauce with polenta fries.