This Vegan Polenta Wedges Recipe quickly stir fried in dried spices and topped with Sriracha sauce. These polenta wedges make for a great snack or a side dish
I think I can put Sriracha sauce on just about anything!
Remember my Kale Chips with Sriracha? I have even put them into a mango spread.
Sriracha is, quite possibly, the greatest condiment ever invented!
To my complete delight when I found that they work so well together! If I were able to do a cartwheel, I would have done right after I tasted the recipe.
At first I thought of making Polenta fries, but, I think its been done too many times. Instead, I went with a quick stir fry with dried herbs and nutritional yeast.
It gave this recipe a slight sour and spicy flavor which was absolutely delicious!
If you don’t want to stir fry them, you can bake them in the oven. Just mix all the ingredients in a bowl and then spread them in a baking tray. Then bake for about 10 minutes in a 350° oven.
This recipe takes only 10 minutes to make, if you make the polenta ahead of time. You can also use store bought polenta roll and make this recipe.
If you are looking for a light lunch or snack, this would be perfect recipe. I would love to see your creative side, so, tell me how you will use this Recipe? Maybe in a pita, perhaps?
Or even take the place of croutons in soup?
The possibilities are endless!
So, the next time you find yourself asking, “What can I make with Polenta?”, I hope this recipe leaps to your mind immediately.
To my taste buds, sriracha is not spicy at all. But, I understand if you can’t handle it. So, skip sriracha in this recipe if you don’t like spicy and keep all the other spices.
What is your favorite Sriracha recipe?
Polenta Wedges Recipe with Sriracha
Ingredients
- ½ cup Polenta Cooked
- 1 Tbsp Extra Virgin Olive Oil
- 1 tsp Dried Oregano
- 1 tsp Dried Parsley
- ½ tsp Nutritional Yeast
- 1 tsp Water
- 2 Tbsp Sriracha
- ½ tsp salt optional
- Rosemary Sprigs Garnish
Instructions
- Take cooked Polenta and cut them into triangle wedges
- In a stainless steel pan, add the oil
- Heat on medium heat and add the oregano
- Add the Parsley
- Add the Nutrional Yeast
- Slowly add the polenta wedges
- Mix well
- After the polenta are crispy (about 4 minutes), add the Sriracha
- Add salt, if using and mix well
- Transfer to a bowl and serve immediately
