Crispy Baked Polenta Fries Recipe
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.
- 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
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
- Preheat the oven: Preheat your oven to 430°F (220°C) to get it ready for baking the polenta fries.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake chilled polenta fries: Bake the fries at 430°F (220°C) for 30 minutes until crispy and golden brown.
- 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
Find it online: https://cookedbycleo.com/crispy-baked-polenta-fries-recipe/
