Polenta Fries
Crispy on the outside and creamy on the inside, these baked polenta fries make a delicious and healthy side dish or snack. Made with simple ingredients like polenta, herbs, and olive oil, they’re gluten-free, oven-baked, and perfect for dipping or pairing with mains.
Equipment
- 1 medium saucepan (for cooking polenta from scratch)
- 1 10x8-inch baking dish (for setting fresh polenta)
- 1 sharp knife (for cutting fries)
- 1 large mixing bowl
- 1 parchment-lined baking sheet
Ingredients
If using pre-cooked polenta:
- 500 g 17.5 oz pre-cooked polenta
- 2 tbsp olive oil
- 1 sprig fresh rosemary finely chopped
- 1 tsp dried oregano
- Pinch of salt and black pepper adjust to taste
If making polenta from scratch:
- 190 g 1 cup quick-cook polenta
- 800 ml 3 ⅓ cups chicken stock (or vegetable stock)
- 60 g 4 tbsp butter
- 30 g ½ cup freshly grated Parmesan
- 2 sprigs fresh rosemary finely chopped
- 2 tsp dried oregano
- ½ tsp sea salt flakes
- Pinch of black pepper
- 1 tbsp olive oil for brushing before baking
Instructions
- Preheat the Oven: Begin by preheating your oven to 430°F (220°C). A properly heated oven is essential for achieving the golden, crispy exterior while keeping the centers soft and tender. While the oven warms up, prepare your baking tray by lining it with parchment paper or lightly greasing it with olive oil to prevent sticking.
- Prepare the Pre-Cooked Polenta (if using ready-made): Unwrap the pre-cooked polenta from its package. If the surface feels slightly moist or slippery, gently pat it dry with a paper towel. This helps the oil and seasonings cling better and ensures the fries bake up crispy rather than soggy. Using a sharp knife, slice the polenta into evenly sized sticks, aiming for a shape similar to French fries so that all pieces cook uniformly.
- Season the Polenta Fries: Transfer the cut polenta sticks into a large mixing bowl. Drizzle with olive oil, then sprinkle in the chopped rosemary, oregano, and a pinch of black pepper. Toss thoroughly with clean hands or a spatula until every fry is evenly coated with the herb and oil mixture. Avoid adding extra salt at this stage if you’re using store-bought polenta, since many brands already contain enough seasoning.
- Arrange and Bake the Fries: Spread the seasoned fries out in a single layer on your prepared baking sheet. Take care not to overcrowd the tray, as leaving space between each fry allows the hot air to circulate and crisp them up evenly. Slide the tray into the preheated oven and bake for 30–40 minutes, flipping the fries once halfway through, until all sides are crisp and golden brown.
- Cook Polenta from Scratch (if using quick-cook polenta): If you are making your fries from scratch, pour the chicken stock (or vegetable stock for a vegetarian option) into a medium saucepan and bring it to a gentle boil. Once boiling, reduce the heat to a low simmer. While whisking continuously, slowly pour in the polenta to prevent lumps from forming. Continue stirring until the grains are incorporated and begin to thicken.
- Enrich the Polenta Mixture: Once the polenta thickens slightly, stir in the butter, Parmesan cheese, chopped rosemary, oregano, salt, and pepper. Keep mixing until the butter melts completely and the cheese is evenly distributed, giving the mixture a rich, creamy texture. At this point, the polenta should be soft but hold its shape.
- Set the Polenta for Cutting: Line a 10x8-inch baking dish with parchment paper. Pour the hot polenta mixture into the dish, smoothing out the surface with a spatula so it spreads evenly to the edges. Allow it to cool at room temperature for 10–15 minutes, then cover with plastic wrap and refrigerate for 1–2 hours (or overnight, if preparing ahead). This chilling step is crucial—it firms the polenta enough to be cut into neat fries.
- Slice the Cooled Polenta: Once the polenta has completely set, lift it carefully out of the baking dish using the parchment paper as handles. Place it on a cutting board and use a sharp knife to cut it into long, fry-shaped sticks. Aim for consistent thickness so they bake evenly in the oven.
- Oil and Bake the Fresh Fries: Place the cut fries on a parchment-lined baking tray. Brush or drizzle them lightly with olive oil, ensuring all sides get a thin coating to encourage crisping. Bake in the preheated oven at 430°F (220°C) for about 30 minutes, turning the fries halfway through. You’ll know they’re ready when they develop a golden crust with slightly crisp edges while remaining creamy inside.
- Serve and Enjoy: Remove the fries from the oven and let them cool for 2–3 minutes before serving, as this allows the surface to firm up even more. Arrange them on a platter and serve hot as a side dish with grilled meats, roasted vegetables, or as a fun appetizer with dipping sauces like garlic aioli, marinara, or spicy mayo. These fries are best enjoyed immediately but can also be reheated later.
Notes
- If using store-bought polenta, always pat it dry before cutting to help it crisp better.
- Not all brands of pre-cooked polenta need salt—taste after baking and season only if necessary.
- Cut the fries as evenly as possible to ensure consistent cooking.
- When making polenta from scratch, allow enough chilling time for it to fully set before cutting.
- Vegetable stock works well as a substitute for chicken stock, making this recipe vegetarian-friendly.
- Baking is healthier and less messy than frying, but for extra crunch, you can pan-fry in oil.
- Leftovers freeze well, whether uncooked or already baked, making this recipe meal-prep friendly.
