Flavorful Crispy Baked Polenta Fries
Golden and crispy on the outside, creamy and tender on the inside, these baked polenta fries are an easy, nutritious alternative to traditional fries. Made with wholesome ingredients, they’re rich in fiber, protein, and heart-healthy fats, making them perfect for snacks, sides, or meal prep.
Equipment
- 10x8 inch baking dish (for scratch polenta)
- Medium pot (for cooking polenta)
- Baking Tray
- Mixing Bowl
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
If using pre-cooked polenta:
- 1 package pre-cooked polenta approx. 500 g / 17.5 oz
- 2 tbsp olive oil
- 1 sprig fresh rosemary finely chopped
- 1 tsp dried oregano
- Pinch of salt and pepper as needed
If using quick-cook polenta (from scratch):
- 1 cup quick-cook polenta 190 g
- 3 ⅓ cups chicken or vegetable stock 800 ml
- 4 tbsp butter 60 g
- ½ cup freshly grated Parmesan 30 g
- 2 sprigs fresh rosemary finely chopped
- 2 tsp dried oregano
- ½ tsp sea salt flakes kosher salt
- Pinch of black pepper
- 1 tbsp olive oil
Instructions
- Preheat the Oven: Begin by setting your oven to 430°F (220°C). Preheating is crucial to achieve a perfectly crispy exterior on your polenta fries. Ensure the oven rack is positioned in the center so the fries cook evenly without burning on the edges.
- Prepare the Polenta (Pre-Cooked Option): If you’re using pre-cooked polenta, remove it carefully from its packaging. Check for any excess moisture and gently pat it dry using paper towels. Moisture on the surface can prevent the fries from getting golden and crispy, so this step is essential.
- Cut the Polenta into Fries: Place the polenta on a clean cutting board. Using a sharp knife, cut it into evenly sized sticks, about the thickness of classic French fries. Uniformity ensures that all fries cook at the same rate, so none end up undercooked or overly crisp.
- Season the Polenta Fries: Transfer the cut fries to a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle over the finely chopped rosemary, dried oregano, and a pinch of black pepper. If you’re unsure about salt, taste one fry after baking; pre-cooked polenta can already be salty. Gently toss the fries in the oil and herbs until each piece is evenly coated.
- Arrange Fries on Baking Sheet: Line a baking sheet with parchment paper to prevent sticking. Spread the fries in a single layer, leaving a little space between each one to allow hot air to circulate. Crowding the fries can cause them to steam rather than crisp.
- Bake the Fries (Pre-Cooked Option): Place the baking sheet in the preheated oven and bake for 30-40 minutes. Halfway through, use a spatula to carefully turn the fries so that all sides develop a uniform golden-brown color. They’re done when the exterior is crisp and lightly browned, while the interior remains soft and creamy.
- Prepare the Polenta (Scratch / Quick-Cook Option): If making polenta from scratch, start by pouring 3 1/3 cups of chicken or vegetable stock into a medium-sized pot. Bring it to a gentle boil over medium heat. Once boiling, reduce to a simmer and slowly whisk in 1 cup of quick-cook polenta. Stir constantly to avoid lumps and ensure a smooth, creamy texture.
- Enrich the Polenta: Once the polenta has thickened slightly, incorporate 4 tablespoons of butter and ½ cup of freshly grated Parmesan. Add 2 sprigs of finely chopped rosemary, 2 teaspoons dried oregano, ½ teaspoon sea salt, and a pinch of black pepper. Stir continuously for 2-3 minutes until the butter melts completely, the cheese is fully integrated, and the mixture is silky smooth.
- Chill and Set the Polenta: Pour the hot polenta into a lined 10x8 inch baking dish, spreading it evenly with a spatula. Allow it to cool completely at room temperature, then cover with plastic wrap and refrigerate for 1-2 hours, or overnight for the best results. Chilling helps the polenta firm up, making it easy to cut into fries.
- Cut and Oil the Fries (Scratch Option): Once chilled and fully set, remove the polenta from the baking dish. Use a sharp knife to cut it into uniform sticks. Place them on a parchment-lined baking sheet and brush each fry lightly with 1 tablespoon of olive oil to ensure they crisp beautifully in the oven.
- Bake the Fries (Scratch Option): Bake in the preheated oven at 430°F (220°C) for about 30 minutes. Halfway through, turn each fry gently to promote even browning on all sides. You’re aiming for a rich golden crust while keeping the center creamy and tender.
- Serve and Enjoy: Remove the fries from the oven and let them cool for a couple of minutes. Serve immediately as a side dish, appetizer, or snack. These fries pair perfectly with fresh dips like marinara, aioli, or a tangy yogurt sauce.
- Storage and Leftovers: Any leftover fries can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen, both before or after baking. Reheat in a hot oven to restore crispiness before serving.
Notes
- Always pat pre-cooked polenta dry before cutting; excess moisture prevents crisping.
- Cut fries evenly to ensure uniform cooking and golden edges.
- Pre-cooked polenta may already contain salt; taste before adding extra seasoning.
- For best texture, chill homemade polenta at least 1 hour before slicing.
- Olive oil provides a healthier alternative to frying but still yields a crisp exterior.
- Chicken stock can be substituted with vegetable stock or water without compromising flavor.
- Leftover fries freeze well; reheat in a hot oven for maximum crunch.
