Polenta Fries
Polenta fries get golden brown and crisp on the outside, with an interior that’s tender, creamy, and cheesy. You’ve never had fries like this before!
Servings: 5
Ingredients
For the polenta:
- 3 ½ cups water
- 1 teaspoon kosher salt
- 1 cup quick-cooking (or instant) polenta
- ½ cup grated Parmesan cheese
- 1 tablespoon butter
- ½ teaspoon garlic powder
- ¼ teaspoon coarse ground black pepper
For the fries:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- marinara sauce, garlic aioli, or ranch for serving (optional)
Instructions
- Line a 8 x 8 -inch pan with parchment paper, letting excess paper hang over edges, and spray with olive oil. (It helps to spray the pan lightly before putting the parchment paper in, to hold it in place.)
- In a medium saucepan, bring water to a boil. Add salt and gradually add polenta while stirring. Cook for 2 to 3 minutes (be careful, it splatters!) or until thickened. Remove from heat and stir in cheese, butter, garlic powder, and pepper.3 ½ cups water, 1 teaspoon kosher salt, 1 cup quick-cooking (or instant) polenta, ½ cup grated Parmesan cheese, 1 tablespoon butter, ½ teaspoon garlic powder, ¼ teaspoon coarse ground black pepper
- Spread polenta into an even layer in prepared pan. Refrigerate for at least two hours or until cold and firm. You can also refrigerate it overnight.
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Lift the chilled polenta from the pan using parchment paper "handles", placing it on a cutting board or flat surface. Cut the polenta into fries about ½-inch thick. You should get approximately 24 to 28 fries.
- In a small bowl, combine oil, garlic powder, oregano, and pepper.2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon dried oregano, ¼ teaspoon ground black pepper
- Place the fries on a prepared baking sheet and lightly toss with oil mixture, being careful not to break the fries. If you prefer, you can brush the oil onto the fries.
- Bake for 20 minutes, flip, and continue baking for 15 to 20 minutes or until crispy and golden brown.
- Serve the polenta fries immediately, as is, or with a dipping sauce such as marinara, garlic aioli, or another sauce.
Video
Notes
- Shortcut: If desired, you can use pre-made polenta for this recipe. It typically comes in a 17 to 18 ounce tube. Pat dry with paper towels, cut polenta in half (lengthwise) and then into fries about half-inch thick. Continue with recipe as written. The fries won’t be quite as tasty or crispy since you won’t be able to mix the cheese, butter, and seasonings into the polenta.
- To air fry: Cook at 400°F for 15 to 18 minutes or until crispy on the outside. There's no need to flip the fries halfway through the cooking time.
Nutrition
Serving: 5fries | Calories: 234kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 667mg | Potassium: 79mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 229IU | Vitamin C: 0.02mg | Calcium: 100mg | Iron: 1mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.