Polenta Fries
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Polenta Fries– with a crispy exterior and a creamy interior, these fries will make your heart skip a beat. Seasoned with a blend of herbs and generously coated with Parmesan cheese, each bite brings a yummy delight. Whether hosting a dinner party or treating yourself to a flavorful snack, get ready to savor the magic of these sensational polenta fries that will leave you craving more!
Enjoy as a side with Oven Baked Chicken, Ground Chicken Burgers, or Pan Seared Steak.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, can be made Gluten Free
- Method: Stovetop and Oven Baked
- Technique: Whisk the polenta into boiling water and cook until thick and creamy, then stir in butter, Parmesan, and herbs. Spread into a pan and chill until firm, cut into fry shapes, brush with olive oil, and bake at high heat until golden and crisp on the outside with a tender center.
- Flavor & Texture: Buttery and savory with nutty Parmesan and fresh herbs, these polenta fries are creamy and tender on the inside with a golden, crispy exterior that delivers the perfect contrast in every bite.
Why You’ll Love This Family Favorite!
These crispy baked polenta fries are one of those recipes I make when I want something a little different, but still comforting and crowd-pleasing. They feel special enough for entertaining, yet they’re made with simple pantry staples. The creamy polenta base transforms into golden, crispy fries in the oven, and that contrast in texture is what makes them irresistible.
- Crispy Outside, Creamy Inside: Baking at high heat creates a beautifully golden crust while keeping the center soft and tender.
- Savory & Herbaceous: Parmesan, butter, and fresh herbs infuse every bite with rich, balanced flavor.
- Perfect for Entertaining: They’re elegant enough for a dinner party but easy enough for a weeknight side.
If you love Italian-inspired sides, you will also love Creamy Parmesan Rice Recipe and Hasselback Sweet Potatoes with Maple Syrup.
Made With Amore,
“My kids ate most of these before I could even try them 😁 I did get one or two and loved the herbs in them!”
– Daniela
Table of Contents
Ingredients for Polenta Fries
Everything comes together with just a few essential ingredients.
- Quick-Cooking Polenta: This cuts down on prep time while still delivering a creamy base. Whisk slowly into boiling liquid to prevent lumps and cook until thick and smooth.
- Parmigiano Reggiano: Freshly grated cheese melts smoothly and adds a nutty, salty depth of flavor. Skip the pre-shredded for best results.
- Butter: Adds richness and helps create that creamy interior.
- Herbs: Dried rosemary, thyme, and oregano brighten the flavor.
- Olive Oil: A light brush before baking ensures a crisp, golden exterior.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Pre-Cooked Polenta: Use pre-cooked polenta logs to save time. Slice into fries, then brush with 2 tablespoons extra-virgin olive oil, sprinkle with 2 tablespoons finely grated Parmesan, and top with 1 tablespoon chopped fresh herbs before baking.
- Gluten-Free Swap: Ensure your polenta is gluten-free and check seasonings; all other ingredients are naturally gluten-free.
- Cheese Variations: Try Pecorino Romano instead of Parmigiano-Reggiano for a sharper flavor. You’ll love my Parmesan Orzo Pasta and Easy Creamy Parmesan Rice.
How to Make Polenta Fries
Golden, crispy on the outside and creamy on the inside, these polenta fries are the ultimate comforting Italian side you’ll want to make again and again. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Bring 6 cups of water to a boil in a medium-large pot and add 1 tsp. of sea salt.
- Gradually add the 16 oz. of quick-cooking yellow corn polenta to the boiling water while stirring vigorously to prevent lumps from forming. Stir the polenta mixture on medium-high heat for about 5 minutes or until it thickens.
- Reduce the heat to low and continue stirring for another minute or two to ensure the polenta reaches a creamy consistency.
- Remove the pot from the heat and add 2 tablespoons of butter, ½ cup of grated Parmigiano-Reggiano cheese, and ½ cup of heavy cream, whole milk, and herbs.
- Stir the mixture until all the ingredients are well combined and the polenta has a creamy, but firm, texture.
- Once the polenta has a creamy texture, transfer it to a greased or parchment-lined baking sheet, or glass dish. Spread the polenta evenly on the baking sheet, forming a layer with a thickness of about 1/2 inch (1.25 cm).
- Cover with plastic wrap, allow the polenta to cool, and set for 2 hours and up to overnight in the fridge.
- Preheat the oven to 425F. Once the polenta is set, cut it into fry-like shapes. Transfer the fries onto the prepared baking sheet lined with parchment paper using a spatula.
Brush the polenta fries generously with olive oil. Make sure they are coated on both sides. This will make crispy baked polenta fries.
- Arrange the polenta fries in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and bake for about 25-30 minutes or until the fries are golden brown and crispy.
- Once baked, remove the polenta fries from the oven and sprinkle them with coarse salt and extra freshly grated parmigiano. Garnish with extra fresh herbs, if desired. Serve warm.
Recipe FAQs
Ensure your polenta mixture is thick and well-cooked to prevent mushiness before spreading it to cool. Also, cutting the polenta into uniform sizes and baking at a high temperature helps achieve a crispy exterior.
Yes, an air fryer is a great option for making polenta fries. Follow a similar process as baking in the oven, but adjust cooking times as needed. To reheat leftovers using an air fryer, preheat your air fryer to 375°F (190°C). Place the polenta fries in the air fryer basket in a single layer. Reheat them for about 5-8 minutes or until heated through and crispy. Shake or flip them halfway through for even reheating.
This could happen if the polenta mixture were overcooked initially or if you used too little oil in the coating. To prevent dryness, make sure the polenta is creamy before spreading it to cool, and use a generous amount of coating.
Storing: Allow the baked polenta fries to cool completely to room temperature. Place them in an airtight container or a zip-top bag. They can be stored in the refrigerator for up to 3 days. Reheating: Preheat your oven to 375°F (190°C). Arrange the polenta fries on a baking sheet in a single layer. Bake them for 10-15 minutes or until heated through and crispy. Keep an eye on them to avoid overcooking.
I love using Marinara or Tomato Sauce, or Pesto Sauce. Other great options are chipotle mayo, garlic aioli, garlic parmesan dip, and sour cream and chive dip.
Serving Suggestions
I love serving these polenta fries as a cozy, flavorful side alongside dishes like Crispy Baked Cod with Panko Recipe or Mozzarella Stuffed Chicken Wrapped in Parma Ham Recipe. If you want to add a little sweet finish to the meal, try my Ricotta Cheesecake or Easy Strawberry Tiramisu – they complement the savory flavors beautifully.
My Pro Tips
Recipe Tips
- Adjust cooking time for desired crispiness: Keep an eye on the fries as they bake and adjust the cooking time as needed. You can bake extra crispy for a few minutes longer if you prefer extra crispy.
- Allow the polenta to cool and set: Letting it cool and set before cutting it into fries will help them hold their shape better during baking.
- Get creative with seasonings: Feel free to experiment with different herbs, spices, and seasonings to customize the flavor of your fries. Don’t be afraid to try different combinations and find your favorite!
- Cut the fries evenly: Aim for uniform sizes when cutting the polenta into fry-like shapes. This will ensure even baking and consistent texture throughout.
Other Appetizer Recipes You’ll Love
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Polenta Fries
Ingredients
- 16 oz. quick cooking polenta (if using coarse ground, adjust liquid), 1 lb.
- 6 cups boiling water, or chicken stock
- 1 teaspoon kosher salt
- Fresh ground black pepper to taste
- 2 tablespoons butter
- ½ cup grated Parmigiano-Reggiano cheese, more for serving
- ½ cup heavy cream or whole milk
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Olive oil for brushing
- *see blog post for variation with precooked packaged polenta
Instructions
Polenta
- In a medium-large pot, bring 6 cups of water to a boil and add 1 tsp. of sea salt.
- Gradually add the 16 oz. of quick-cooking yellow corn polenta to the boiling water while stirring vigorously to prevent lumps from forming.
- Stir the polenta mixture on medium-high heat for about 5 minutes or until it thickens.
- Reduce the heat to low and continue stirring for another minute or two to ensure the polenta reaches a creamy consistency.
- Remove the pot from the heat and add 2 tablespoons of butter, ½ cup of grated Parmigiano-Reggiano cheese, and ½ cup of heavy cream or whole milk and herbs.
- Stir the mixture until all the ingredients are well combined, and the polenta has a creamy texture.
- Once the polenta has a creamy texture, transfer it to a greased or parchment-lined baking sheet, or glass dish.
- Spread the polenta evenly on the baking sheet, forming a layer with a thickness of about 1/2 inch (1.25 cm). Cover with plastic wrap, allow the polenta to cool, and set for 2 hours and up to overnight in the fridge.
Polenta Fries
- Preheat the oven to 425℉.
- Once the polenta is set, cut it into fry-like shapes. Transfer the fries onto the prepared baking sheet lined with parchment paper using a spatula.
- Brush the polenta fries generously with olive oil. Make sure they are coated on both sides. This will make crispy baked polenta fries.
- Arrange the polenta fries in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the preheated oven and bake for about 25-30 minutes or until the fries are golden brown and crispy.
- Once baked, remove the polenta fries from the oven and sprinkle them with coarse salt and extra freshly grated parmigiano. Garnish with extra fresh herbs, if desired. Serve warm.
- Serving: Serve the baked polenta fries with your favorite dipping sauce, aioli, spicy ketchup, or homemade marinara sauce (see blog post for additional dipping sauce recipes). Enjoy them as a flavorful snack or fun side dish.
Notes
- Adjust cooking time for desired crispiness: Keep an eye on the fries as they bake and adjust the cooking time as needed. You can bake extra crispy for a few minutes longer if you prefer extra crispy.
- Allow the polenta to cool and set: Letting it cool and set before cutting it into fries will help them hold their shape better during baking.
- Get creative with seasonings: Feel free to experiment with different herbs, spices, and seasonings to customize the flavor of your fries. Don’t be afraid to try different combinations and find your favorite!
- Cut the fries evenly: Aim for uniform sizes when cutting the polenta into fry-like shapes. This will ensure even baking and consistent texture throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids ate most of these before I could even try them ๐ I did get one or two and loved the herbs in them!
Ha! Yes, they go fast at our house too!
The texture and flavor of these polenta fries is fantastic!