Crispy Baked Polenta Fries
Golden, crispy, and creamy on the inside, these oven-baked polenta fries are a quick, healthy alternative to traditional fries. Packed with plant-based protein and fiber, they make a versatile side or snack. Perfectly seasoned with herbs and Parmesan, they’re easy to prepare and ideal for everyday meals or entertaining.
Equipment
- 10x8 inch baking dish (for cooking polenta from scratch)
- baking tray
- Medium-sized pot
- Large Mixing Bowl
- Knife and cutting board
- Spoon or spatula
Ingredients
If using pre-cooked polenta:
- 1 package 500g / 17.5oz pre-cooked polenta
- 2 tbsp olive oil
- 1 sprig fresh rosemary finely chopped
- 1 tsp dried oregano
- Pinch of salt and pepper optional
If making quick-cook polenta from scratch:
- 1 cup 190g quick-cook polenta
- 3 ⅓ cups 800ml chicken or vegetable stock
- 4 tbsp 60g unsalted butter
- ½ cup 30g freshly grated Parmesan
- 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 Your Oven: Before you begin preparing your polenta fries, preheat your oven to 430°F (220°C). This ensures your fries bake evenly and develop a golden, crispy exterior. If you’re making polenta from scratch, allow enough time for both the cooking and chilling stages while the oven warms.
- Prepare Pre-Cooked Polenta (Optional): If you are using pre-cooked polenta, remove it from its packaging and pat it gently with a clean kitchen towel to absorb any excess moisture. This step is essential because excess moisture can prevent the fries from crisping properly in the oven.
- Slice Polenta Into Fries: Carefully cut the polenta into uniform fry-shaped sticks. Aim for similar thickness—roughly 1/2 inch wide and 3 inches long—so they cook evenly. Uneven sizes can result in some fries overcooking while others remain soft. Place the cut fries aside on a plate or cutting board.
- Season Pre-Cooked Polenta: In a large mixing bowl, combine 2 tablespoons of olive oil, chopped fresh rosemary, dried oregano, and a pinch of black pepper. Gently toss the polenta fries in the herb mixture, making sure each piece is evenly coated. Avoid adding salt at this stage if your polenta is already seasoned.
- Arrange Fries for Baking: Line a baking tray with parchment paper or a light coating of olive oil. Place the coated polenta fries in a single layer, leaving space between each fry to allow for even heat circulation. Overcrowding the tray can prevent them from becoming crisp.
- Bake Pre-Cooked Polenta Fries: Place the tray in the preheated oven and bake for 30–40 minutes. Halfway through, use a spatula to flip the fries to ensure they brown evenly on all sides. The fries are done when they are golden brown and have a crunchy exterior while remaining soft and creamy inside.
- Prepare Quick-Cook Polenta (Optional): If making polenta from scratch, begin by bringing 3 1/3 cups (800ml) of chicken or vegetable stock to a gentle boil in a medium-sized pot. Once boiling, reduce the heat to low and gradually whisk in 1 cup (190g) of quick-cook polenta, stirring constantly to prevent lumps.
- Enrich and Flavor Polenta: Once the polenta has thickened slightly (2–3 minutes), add 4 tablespoons (60g) of unsalted butter, 1/2 cup (30g) freshly grated Parmesan, 2 sprigs chopped rosemary, 2 teaspoons dried oregano, 1/2 teaspoon sea salt flakes, and a pinch of black pepper. Stir thoroughly until the butter melts and the ingredients are fully incorporated.
- Chill Polenta for Frying: Pour the cooked polenta into a lined 10x8 inch baking dish. Spread it evenly with a spatula and smooth the surface. Allow it to cool completely, then cover with plastic wrap and chill in the refrigerator for at least 1–2 hours, or overnight for best results. Chilling ensures the polenta firms up and can be cut into fries without crumbling.
- Slice Chilled Polenta: Once set, remove the polenta from the fridge and carefully lift it from the baking dish. Using a sharp knife, cut the polenta into fry-shaped sticks, aiming for even sizes to ensure uniform baking.
- Coat Polenta Fries With Olive Oil: Place the sliced fries on a lined baking tray and brush them lightly with 1 tablespoon of olive oil. This adds flavor and helps achieve that golden, crisp exterior.
- Bake Chilled Polenta Fries: Transfer the tray to the preheated oven and bake for approximately 30 minutes, flipping halfway through. Bake until the fries are golden brown, crunchy on the outside, and soft on the inside. Adjust the timing slightly if you prefer extra crispiness.
- Serve and Enjoy: Remove the fries from the oven and allow them to cool for a few minutes. Serve warm as a side dish with steak, grilled vegetables, or your favorite dipping sauces. These fries are also perfect as a snack or appetizer for entertaining guests.
- Storage Tip: Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen either before or after baking. To reheat, bake in the oven at 400°F (200°C) until warmed through and crispy again.
Notes
- Pat pre-cooked polenta dry before slicing to remove excess moisture and ensure crispy edges.
- Uniform fry sizes are crucial for even cooking; aim for consistent thickness and length.
- Polenta can be made in advance and chilled overnight, which improves cutting and texture.
- Olive oil is preferred for coating as it promotes browning while keeping the fries light.
- Herbs like rosemary and oregano can be substituted or combined with thyme or sage for variation.
- Parmesan adds savory depth, but you can use a plant-based cheese for a vegan option.
