Italian Polenta Dippers

by | Updated: December 4th, 2016

Forget French fries. Drenched with salt and greasy oil, the popular finger food is high in calories, carbs and fat. (And, let’s face it, we certainly don’t need any more of those in our diets!) Whether burgers, paninis or wraps are on the menu, serve up a side of these Italian Polenta Dippers with zesty marinara sauce instead of fried potatoes. Your taste buds will thank you.

Italian Polenta Dippers with Marinara Sauce

Italian Polenta Dippers

Makes 4 servings
127.5 calories | 19 g net carbs | 5.4 g protein


1 cup Vitacost Tuscan Vegetable Polenta
¼ cup shredded parmesan
Marinara sauce
4 cups water


  1. Line a cake pan with wax paper.
  2. Cook polenta according to package directions. Once polenta has thickened, remove from heat and stir in parmesan.
  3. Pour parmesan-polenta mixture into prepared cake pan and place overnight in fridge to harden.
  4. The next day, preheat oven to 450 degrees F. Line a cookie sheet with parchment paper and coat with olive oil spray.
  5. Cut polenta into slices and place on cookie sheet. Coat the top with more spray.
  6. Bake for 40 minutes until slightly browned.
  7. Serve with marinara sauce. Add additional parmesan, if desired.