Ingredients (serves 4):

• 2 packages of Frieda’s Chile & Cilantro Polenta (or polenta of choice), click here for a $1 off coupon!
• 1 – 2 Tablespoons extra virgin olive oil
• Sea salt, to taste

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.
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 
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.

4. Enjoy eating whole!