More to explore:

Polenta Fries

Fries

Visit site

Rosemary Parmesan Quinoa Polenta Fries

Vegetarian • Gluten free • 45 mins to cook • Serves 4

Produce

1/8 cup Rosemary, fresh

Pasta & Grains

1 18 ounce tube Ancient harvest quinoa polenta, Organic

Oils & Vinegars

2 tbsp Olive oil, extra virgin

Dairy

1/2 cup Parmesan cheese, grated
  • Kristina E

    our favorite healthy side dish! rosemary parmesan polenta fries

  • Leoni Krasemann

    Rosemary Polenta Fries - made with quinoa polenta! I must find this.

  • Mary

    Rosemary Polenta Parmesan Fries

  • Erika H.

    polentafries

  • Shelley W

    Rosemary Parmesan Polenta Fries (Organic Ancient Harvest Quinoa Polenta in tube)...without the parmesan

  • Cristen Gluch

    rosemary parmesan polenta fries - gluten free

Tags:
Quinoa Polenta, Parmesan Fries, Side Dishes, Polentafri, Gluten Free, Rosemary Parmesan, Polenta Fries, Rosemary Polenta, Parmesan Polenta

Related Pins

Rosemary Parmesan Polenta Fries (Organic Ancient Harvest Quinoa Polenta in tube)

Food: Eleven Golden Dinner Ideas  (via Rosemary Parmesan Polenta Fries | The Spicy RD)

Crispy Baked Parmesan Green Bean Fries 1. Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray. 2 Place green beans on prepared baking pan, Sprinkle seasonings and parmesan cheese evenly over green beans. 4. Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy!

Roasted Shrimp Quinoa Spring Rolls - Quinoa is a wonderful protein-packed substitute for rice noodles in these easy spring rolls!

Baked Polenta Fries 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)

Rosemary Parmesan Polenta Fries [The Spicy RD]

Quinoa veggie 'fried rice'. Take out the oil, eggs, and soy sauce and VIOLA nutritarian!

2 teaspoons sesame or olive oil, divided 2 eggs, beaten (optional) 4 scallions, sliced 2 cloves garlic, minced ½ teaspoon sea salt ½ teaspoon ground tumeric 1 ½ tablespoons rice wine vinegar 1 ½ tablespoons gluten free tamari or soy sauce 1 cup frozen corn, thawed ½ cup frozen peas, thawed 2 cups cooked quinoa Sriracha, for serving