Healthy Crispy Baked Polenta Fries Every Time
Golden, crispy polenta fries baked to perfection with a creamy interior and aromatic herb seasoning. A simple, healthier alternative to fried fries that pairs wonderfully with steaks or dips.
Equipment
- 10x8 inch baking dish (for setting polenta if made from scratch)
- Baking sheet
- Medium saucepan
- Mixing Bowl
- Sharp Knife
- Measuring cups and spoons
Ingredients
For Pre-cooked Polenta:
- 1 package pre-cooked polenta approx. 500g/17.5 oz
- 2 tbsp olive oil
- 1 sprig fresh rosemary finely chopped
- 1 tsp dried oregano
- Salt and pepper to taste
For 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
- Preheat Your Oven for Crispy Perfection: Begin by setting your oven temperature to 430°F (220°C). This high heat is essential to achieve that ideal golden-brown crisp on the outside of your polenta fries while keeping the inside soft and creamy.
- Prepare the Polenta for Cutting: Remove the pre-cooked polenta from its packaging carefully. If you notice any excess moisture on the surface, gently pat it dry with paper towels. This step helps prevent sogginess and promotes crispiness during baking.
- Cut the Polenta into Even Fries: Place the polenta on a clean cutting board. Using a sharp knife, slice it into fry-shaped pieces, aiming for uniform thickness and length. Consistency is key here to ensure all fries cook evenly and finish at the same time.
- Toss Fries with Olive Oil and Herbs: In a large mixing bowl, pour 2 tablespoons of olive oil. Add the finely chopped rosemary, dried oregano, and a pinch of black pepper. Gently add the polenta fries to this bowl and carefully toss them until every piece is thoroughly coated with the fragrant oil and herbs. This not only adds flavor but also helps create a crispy crust.
- Arrange Fries for Baking: Line a baking sheet with parchment paper or a silicone mat to prevent sticking.Spread the polenta fries out in a single, even layer without overcrowding. This spacing allows hot air to circulate freely around each fry, encouraging even browning and crispness.
- Bake Until Golden and Crispy: Place the baking sheet in the preheated oven and bake the fries for 30 to 40 minutes. About halfway through, flip each fry gently using a spatula or tongs to promote even cooking on all sides. Keep an eye on the fries during the last 5 minutes to prevent burning and to achieve your desired level of crunch.
- Season and Serve: Once the fries are golden and crisp, remove them from the oven. Taste a fry and add salt only if needed, as some pre-cooked polenta may already contain salt. Serve immediately while warm, paired with your favorite dipping sauces or alongside a juicy steak.
Notes
- Pat pre-cooked polenta dry before cutting to avoid soggy fries.
- Cut fries uniformly to ensure even baking and consistent texture.
- Pre-cooked polenta varies in saltiness; taste before adding extra salt.
- Use fresh herbs like rosemary and oregano for the best aromatic flavor.
- Polenta must be fully chilled and firm before cutting when made from scratch.
- Baking at a high temperature crisps fries without deep frying, making it healthier.
- Leftover fries can be frozen before or after baking for convenience.
- Substitute chicken stock with vegetable stock or water for a vegetarian version.
