Baked Polenta Fries
Crispy baked polenta fries with a golden exterior and creamy center, lightly seasoned with herbs and parmesan. Perfect as a healthy snack, side dish, or appetizer. Plant-based, fiber-rich, and easy to prepare in under 40 minutes.
Equipment
- 1 medium pot (for cooking polenta)
- 1 10x8-inch baking dish (for setting polenta)
- 1 baking sheet (for fries)
- Mixing bowl (for tossing fries)
- Knife and cutting board
- Spoon or spatula
Ingredients
For Pre-Cooked Polenta Version:
- 1 package pre-cooked polenta ~500 g / 17.5 oz
- 2 tbsp olive oil
- 1 sprig fresh rosemary finely chopped
- 1 tsp dried oregano
- Pinch of salt and pepper to taste
For Quick-Cook Polenta Version (from Scratch):
- 1 cup quick-cook polenta 190 g
- 3 1/3 cups chicken or vegetable stock 800 ml
- 4 tbsp butter 60 g
- ½ cup freshly grated parmesan 30 g
- 2 sprigs fresh rosemary finely chopped
- 2 tsp dried oregano
- ½ tsp sea salt flakes
- Pinch of pepper
- 1 tbsp olive oil for brushing before baking
Instructions
- Preheat Oven for Perfect Crispiness: Start by preheating your oven to 430°F (220°C). This high temperature is essential to achieve a golden, crispy exterior while keeping the interior soft and creamy. If you’re using a convection oven, this will help circulate heat evenly, ensuring every fry browns beautifully. Prepare a baking sheet by lightly greasing it or lining it with parchment paper to prevent sticking.
- Prepare Pre-Cooked Polenta (If Using): If you’re using pre-cooked polenta, remove it from the packaging and gently pat it dry with a paper towel. This step is important because excess moisture can prevent the fries from crisping properly. Slice the polenta into even sticks, roughly the size of traditional fries, to ensure uniform cooking.
- Season Pre-Cooked Polenta: Place the cut polenta fries into a large mixing bowl. Drizzle with olive oil, then sprinkle over finely chopped fresh rosemary, dried oregano, and a pinch of black pepper. Toss the fries gently to coat each piece evenly with oil and herbs. Avoid adding salt until after baking if your polenta is pre-seasoned, as different brands vary in salt content.
- Bake Pre-Cooked Polenta Fries: Arrange the seasoned fries on your prepared baking sheet in a single, even layer. Ensure there is space between each fry, allowing hot air to circulate for maximum crispiness. Bake in the preheated oven for 30–40 minutes, flipping them halfway through to achieve a consistent golden-brown exterior. Watch closely in the final 5 minutes to avoid over-browning.
- Prepare Quick-Cook Polenta (If Making from Scratch): For fresh polenta, bring 3 1/3 cups (800 ml) of chicken or vegetable stock to a boil in a medium pot. Once boiling, reduce the heat to a gentle simmer. Slowly pour in 1 cup (190 g) of quick-cook polenta while stirring continuously with a whisk or wooden spoon. This prevents lumps and ensures a smooth, creamy texture.
- Enrich and Season Polenta: Once the polenta is fully incorporated and slightly thickened, add 4 tbsp (60 g) of butter, ½ cup (30 g) freshly grated parmesan, finely chopped rosemary, oregano, salt, and a pinch of pepper. Stir thoroughly until the butter is fully melted, the cheese is evenly distributed, and the mixture becomes rich and creamy. Cook for an additional 2–3 minutes, allowing the flavors to meld together.
- Set Polenta in Baking Dish: Line a 10x8-inch baking dish with parchment paper. Pour the cooked polenta into the dish and spread it evenly to about 1-inch thickness. Let it cool to room temperature, then cover with plastic wrap and refrigerate for 1–2 hours or overnight. Chilling allows the polenta to firm up, making it easier to cut into uniform fries.
- Cut Polenta into Fries: Once fully chilled and set, remove the polenta slab from the dish and carefully slice it into fries of your desired size. Try to make them roughly equal to ensure even baking. Arrange the fries on a baking sheet lined with parchment paper, spacing them apart to prevent sticking.
- Brush Fries with Olive Oil: Lightly brush the tops of the fries with 1 tbsp olive oil. This small step helps achieve a crispy exterior during baking while keeping the interior moist and tender. You can also sprinkle a tiny pinch of salt or additional herbs for extra flavor, if desired.
- Bake Fresh Polenta Fries: Place the baking sheet in the preheated oven and bake for approximately 30 minutes, turning halfway through. The fries are done when they develop a golden-brown, crispy outer layer while remaining soft and creamy inside. Keep a close eye in the last 5 minutes to prevent burning and ensure perfect texture.
- Serve and Enjoy: Once baked, remove the fries from the oven and allow them to cool slightly. Serve immediately as a side dish, appetizer, or snack. Pair with your favorite dips such as marinara, garlic aioli, or pesto for an irresistible treat. These polenta fries are also perfect for meal prep, as they can be reheated in the oven while maintaining their crispiness.
Notes
- Pat pre-cooked polenta dry before cutting to remove excess moisture and ensure crispiness.
- Cut fries into uniform sizes to guarantee even cooking and a consistent golden crust.
- Fresh rosemary and oregano provide aromatic flavor, but dried herbs work well in a pinch.
- Quick-cook polenta requires chilling to set properly; plan ahead if making from scratch.
- Olive oil brushing before baking is essential for achieving a crunchy exterior without deep-frying.
- Both pre-cooked and homemade polenta fries can be frozen before or after baking for convenient meal prep.
