What are polenta fries and how do you make them?

Polenta fries are crispy sticks made from cooled and firm cooked polenta, cut into fry shapes and then baked or fried until golden. To make them, cook polenta according to package instructions, pour it into a flat pan to cool and set, then cut into strips. You can bake them at 425°F (220°C) for about 25-30 minutes, turning halfway, or fry them briefly in oil for a crisp exterior. Season with salt or your favorite spices before serving.

How can I make polenta fries crispy without deep frying?

To get crispy polenta fries without deep frying, bake them on a parchment-lined baking sheet at a high temperature around 425°F (220°C). Lightly brush the fries with oil to encourage browning and crispness. Turn them halfway through baking to crisp all sides evenly. Using firm, well-set polenta is key, as softer polenta won’t hold shape or crisp properly.

Can I make polenta fries ahead of time and reheat them?

Yes, you can make polenta fries ahead of time. After cooking and cutting the polenta, store the uncooked fries in the refrigerator for up to 24 hours before baking or frying. If already cooked, reheat them in a preheated oven at 400°F (200°C) for 10-15 minutes to regain their crispiness. Avoid microwaving as it makes fries soggy.

What dipping sauces pair well with polenta fries?

Polenta fries pair well with a variety of dipping sauces including marinara, garlic aioli, pesto, or spicy sriracha mayo. A tangy tomato sauce complements their mild corn flavor, while creamy aioli adds richness. For a fresh twist, try serving with a lemon-herb yogurt dip.

Are polenta fries gluten-free and suitable for special diets?

Polenta fries are naturally gluten-free since polenta is made from cornmeal. They are suitable for gluten-free diets as long as no gluten-containing ingredients or coatings are added. They can also be vegan if cooked without animal fats or cheese. Always check labels of any added seasonings or sauces to confirm they meet your dietary needs.

Polenta Fries: Crispy Baked Snack With Five Minute Prep

Name: Polenta Fries
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: – 1 package pre-cooked polenta (approximately 500 g / 17.5 oz); – 2 Tbsp olive oil; – 1 sprig fresh rosemary, finely chopped; – 1 tsp freshly ground black pepper; – Pinch of salt add only if needed after tasting; – 1 cup quick-cook polenta (approximately 190 g); – 3 1/3 cups chicken stock (approximately 800 ml) can replace with vegetable stock or water; – 4 Tbsp unsalted butter (approximately 60 g); – 1/2 cup freshly grated Parmesan cheese (approximately 30 g); – 2 sprigs fresh rosemary, finely chopped; – 2 tsp freshly ground black pepper; – 1/2 tsp sea-salt flakes (adjust to taste); – Pinch of extra pepper if desired; – 1 Tbsp olive oil for brushing before baking

Description

🥔 These baked polenta fries deliver a crunchy exterior and tender interior, perfect for a wholesome snack.
🌿 Infused with rosemary and pepper, they offer a fragrant, savory flavor that’s easy to make at home.

Ingredients

– 1 package pre-cooked polenta (approximately 500 g / 17.5 oz)

– 2 Tbsp olive oil

– 1 sprig fresh rosemary, finely chopped

– 1 tsp freshly ground black pepper

– Pinch of salt add only if needed after tasting

– 1 cup quick-cook polenta (approximately 190 g)

– 3 1/3 cups chicken stock (approximately 800 ml) can replace with vegetable stock or water

– 4 Tbsp unsalted butter (approximately 60 g)

– 1/2 cup freshly grated Parmesan cheese (approximately 30 g)

– 2 sprigs fresh rosemary, finely chopped

– 2 tsp freshly ground black pepper

– 1/2 tsp sea-salt flakes (adjust to taste)

– Pinch of extra pepper if desired

– 1 Tbsp olive oil for brushing before baking

Instructions

1-Steps for Using Pre-Cooked Polenta: 1. Pre-heat the oven to 430 °F (220 °C). 2. Open the polenta package and pat the block dry with paper towels to remove any excess moisture. 3. Cut the polenta into evenly-sized sticks (approximately 1/2-inch thick) so they cook uniformly. 4. In a large bowl, combine the olive oil, chopped rosemary, black pepper, and salt. Toss the polenta sticks until fully coated. 5. Arrange the fries in a single layer on a baking sheet (no overlapping). 6. Bake 30 40 minutes, turning once halfway through, until the edges are golden and the fries are crisp.

2-Steps for Making Polenta from Scratch: 1. Bring the chicken stock to a boil in a saucepan. Reduce to a simmer. 2. Slowly whisk in the polenta, stirring continuously until fully incorporated and free of lumps. 3. Stir in the butter, Parmesan, chopped rosemary, salt, and pepper. Cook 2 3 minutes more until the butter melts and the mixture thickens. 4. Transfer the hot polenta to a 10 x 8-inch (approximately 25 x 20 cm) baking tray lined with parchment. Spread evenly. 5. Let it cool completely, then cover and refrigerate 1 2 hours (or overnight) until firm. 6. Pre-heat the oven to 430 °F (220 °C). 7. Remove the set polenta, cut into uniform sticks, brush each with olive oil, and place on a baking sheet in a single layer. 8. Bake approximately 30 minutes, turning once, until golden brown and crisp.

Notes

🌿 Use a fresh rosemary sprig for a bright, aromatic flavor that complements the polenta.
🔥 Pre‑dry the polenta block thoroughly to achieve maximum crispness during baking.
📏 Cut sticks to uniform thickness (≈ ½‑inch) so they bake evenly and develop an even golden crust.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Snack
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 5 fries (approx.)
Calories: 352
Sugar: 1 g
Sodium: 611 mg
Fat: 20 g
Saturated Fat: 10 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 42 mg

Keywords: polenta fries, baked snack, crispy polenta, rosemary fries