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

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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


  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


  1. Pingback: Crispy Baked Tofu Bites | Eating Whole

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