Baked Green Chile & Cilantro Polenta Fries, Agave Lime Dipping Sauce

6 Feb

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Ingredients (serves 4):

Lime Agave Mayo Dipping Sauce
  • 1 Cup of my raw mayonnaise
  • 2 Tablespoons raw agave nectar
  • 2 Tablespoon gluten-free tamari sauce
  • 1 lime, juiced & zested

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit.  Unwrap each polenta & slice in half crosswise.  Slice each half into equal wedges.P1110297 P1110294
  2. Grease your baking sheet and evenly distribute your polenta wedges & drizzle with olive oil (be sure to space them out!). Bake for 20-25 minutes, until golden, and flip over. Bake another 20-25 minutes until each side is golden  P1110298a P1110331s
  3. While your polenta fries are baking, let’s prepare the dipping sauce!  Addyour ingredients to a medium mixing bowl and whisk together.  Taste a bite and adjust any seasonings as necessary.P1100343
  4. Enjoy eating whole!P1110350 no bg P1110365 no bg P1110379 no bg

2 Responses to “Baked Green Chile & Cilantro Polenta Fries, Agave Lime Dipping Sauce”

  1. Peri's Spice Ladle February 10, 2014 at 11:12 am #

    The lime agave dip sounds perfect:) And can’t believe these fries are made with polenta, what a great idea!

Trackbacks/Pingbacks

  1. Crispy Baked Tofu Bites | Eating Whole - August 5, 2014

    […] these crispy tofu bites with chipotle hollandaise dipping sauce, agave lime sauce,  creamy roasted red pepper sauce, firecracker sauce (think sweet, sour, and spicy!), how about […]

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