- 16 oz. (1 lb.) quick cooking polenta (if using coarse ground, adjust liquid)
- 6 cups boiling water (or chicken stock)
- 1 teaspoon kosher salt
- Fresh ground black pepper to taste
- 2 tablespoons butter
- 1/2 cup grated Parmigiano-Reggiano cheese, more for serving
- 1/2 cup heavy cream or whole milk
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Olive oil for brushing
*see blog post for variation with precooked packaged 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.
- Preheat the oven to 425 degrees F.
- 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.
- Prep Time: 15 min + chilling time
- Cook Time: 30 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: polenta, polenta fries, side dishes, Italian recipe