Crispy Baked Polenta Fries Recipe

Introduction

Crispy baked polenta fries offer a delicious and healthier alternative to traditional fries. They are golden, crispy on the outside, and soft inside, making them perfect as a side dish or appetizer. Whether you use pre-cooked polenta or make it from scratch, these fries are easy to prepare and full of flavor.

Ingredients

• If using pre-cooked polenta:
  • 1 package pre-cooked polenta (around 500g/17.5oz)
  • 2 tbsp olive oil
  • 1 sprig fresh rosemary, finely chopped
  • 1 tsp dried oregano
  • Pinch of salt and pepper (adjust if needed)
• If using quick-cook polenta:
  • 1 cup quick-cook polenta (190g)
  • 3 ⅓ cups chicken stock (800ml)
  • 4 tbsp butter (60g)
  • ½ cup freshly grated parmesan (30g)
  • 2 sprigs fresh rosemary, finely chopped
  • 2 tsp dried oregano
  • ½ tsp sea salt flakes (kosher salt)
  • Pinch of pepper
  • 1 tbsp olive oil

Instructions

1. Step 1: If using pre-cooked polenta, preheat the oven to 430°F (220°C). Remove the polenta from its packaging and pat dry any excess moisture.
2. Step 2: Cut the polenta into evenly sized fries to ensure even cooking.
3. Step 3: In a large bowl, combine olive oil, fresh rosemary, dried oregano, and pepper. Add the polenta fries and toss well to coat.
4. Step 4: Arrange the fries in a single layer on a baking sheet and bake for 30–40 minutes until golden and crispy.
5. Step 5: If making from scratch, bring the chicken stock to a boil in a medium pot. Reduce heat to simmer and gradually whisk in the quick-cook polenta until fully incorporated.
6. Step 6: Stir in the butter, parmesan, fresh rosemary, dried oregano, salt, and pepper. Cook for 2–3 minutes until the polenta thickens slightly and butter melts.
7. Step 7: Pour the polenta into a lined 10×8 inch baking dish and spread evenly. Allow to cool completely, then cover and chill in the fridge for 1–2 hours or overnight.
8. Step 8: Preheat the oven to 430°F (220°C). Remove the chilled polenta from the dish and cut into fries.
9. Step 9: Place the fries on a baking tray, brush with olive oil, and bake for 30 minutes until golden brown and crispy.

Tips & Variations

• For extra crispiness, flip the fries halfway through baking.
• Try different herbs like thyme or sage for varied flavor profiles.
• Use vegetable stock instead of chicken stock for a vegetarian option.
• Serve with a spicy aioli or marinara sauce for dipping.

Storage

Store any leftover polenta fries in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 400°F (200°C) for about 10 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make polenta fries vegan?

Yes, substitute butter with a plant-based alternative and use nutritional yeast instead of parmesan to keep it vegan-friendly.

Can I freeze polenta fries?

Yes, freeze the cut fries on a baking sheet first, then transfer to a container. Bake from frozen, adding a few extra minutes to the cooking time.

Crispy Baked Polenta Fries Recipe

Print Recipe

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4.5 from 91 reviews

This recipe features crispy baked polenta fries that are golden and seasoned with fresh rosemary, oregano, and parmesan. You can make them quickly using pre-cooked polenta or prepare polenta from scratch with quick-cook polenta, chicken stock, and butter. Baked at a high temperature until crunchy, these fries are a delicious gluten-free alternative to regular potato fries, perfect as a side or appetizer.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Total Time: 45-55 minutes (pre-cooked polenta) or 2-3 hours including chilling time (from scratch)
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

If using pre-cooked polenta

• 1 package pre-cooked polenta (around 500g/17.5oz)
• 2 tbsp olive oil
• 1 sprig fresh rosemary, finely chopped
• 1 tsp dried oregano
• 1 pinch of salt and pepper (if needed, see notes)

If using quick-cook polenta

• 1 cup quick-cook polenta (190g)
• 3 + 1/3 cups chicken stock (800ml)
• 4 tbsp butter (60g)
• ½ cup freshly grated parmesan (30g)
• 2 sprigs fresh rosemary, finely chopped
• 2 tsp dried oregano
• ½ tsp sea salt flakes (kosher salt)
• Pinch of pepper
• 1 tbsp olive oil

Instructions

1. Preheat the oven: Preheat your oven to 430°F (220°C) to get it ready for baking the polenta fries.
2. Prepare pre-cooked polenta: Remove the pre-cooked polenta from its packaging and pat dry to remove excess moisture. Cut it into evenly sized fries to ensure uniform cooking.
3. Season pre-cooked fries: In a large bowl, combine olive oil, finely chopped rosemary, dried oregano, and pepper (omit salt initially). Toss the polenta fries in this mixture to coat them evenly.
4. Bake pre-cooked polenta fries: Arrange the fries on a baking sheet in a single layer. Bake for 30-40 minutes until they turn golden brown and crispy, flipping halfway if desired.
5. Make polenta from scratch: Bring chicken stock to a boil in a medium pot. Reduce heat to a simmer and gradually whisk in quick-cook polenta until fully incorporated without lumps.
6. Add flavor to freshly cooked polenta: Stir in butter, grated parmesan, chopped rosemary, dried oregano, sea salt flakes, and a pinch of pepper. Continue cooking for 2-3 minutes until the mixture thickens.
7. Chill polenta: Transfer the cooked polenta to a lined 10×8 inch baking dish, spreading it evenly. Allow it to cool completely, then cover with plastic wrap and refrigerate for 1-2 hours or overnight to set.
8. Cut and oil chilled polenta: Once set, remove the polenta from the dish and cut into fries. Place them on a baking tray and brush the fries with olive oil.
9. Bake chilled polenta fries: Bake the fries at 430°F (220°C) for 30 minutes until crispy and golden brown.
10. Serve: Enjoy your crispy baked polenta fries as a flavorful side dish or appetizer.

Notes

• Patting the pre-cooked polenta dry ensures the fries crisp up well in the oven.
• You can skip adding salt to pre-cooked polenta if it’s already seasoned; adjust seasoning to taste after baking.
• Chilling the freshly made polenta is crucial for firm fries that hold their shape while baking.
• Use fresh herbs if possible for more vibrant flavor; dried herbs can be substituted but may yield a milder taste.
• These fries are gluten-free and make a great side for vegan or vegetarian meals (omit butter and parmesan for strict vegan option).

Keywords: polenta fries, baked polenta, crispy polenta, Italian side dish, gluten free fries, rosemary polenta, parmesan fries