Healthy Polenta Fries with Lemon Aioli
Golden, herb-infused polenta fries tossed in garlic-parmesan butter, served with a tangy lemon aioli. Crispy, flavorful, and fiber-rich, these fries are a quick, satisfying snack or side dish perfect for everyday meals.
Equipment
- 1 medium saucepan
- 1 whisk
- 8×8-inch square baking dish
- Parchment Paper
- Baking Sheet
- Mixing Bowls
- Measuring Cups and Spoons
Ingredients
For Polenta Fries:
- 1 cup quick-cooking polenta
- 2 cloves garlic grated
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage chopped
- ½ cup parmesan cheese grated
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons salted butter melted
- ¼ cup fresh basil chopped
- 2 tablespoons fresh oregano chopped
- Kosher salt to taste
- Black pepper to taste
- 2 cups water
For Lemon Aioli:
- ½ cup avocado-oil mayonnaise
- 1 –2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic grated
- ½ teaspoon cayenne pepper
- Kosher salt to taste
Instructions
- Prepare the Polenta Base: Begin by bringing 2 cups of water to a gentle boil in a medium saucepan over medium-high heat. While waiting, grate one clove of garlic and measure out your fresh thyme and sage. Once the water is boiling, slowly whisk in 1 cup of quick-cooking polenta to avoid lumps. Add the grated garlic, thyme, sage, 1/4 cup of parmesan cheese, and a pinch of kosher salt and black pepper. Stir continuously until the mixture becomes thick, creamy, and smooth—about 3–5 minutes. Once done, remove from heat, cover the saucepan, and let the polenta rest for 5 minutes to fully set and absorb the flavors.
- Set the Polenta for Frying: While the polenta is resting, line an 8×8-inch baking dish with parchment paper. Transfer the creamy polenta into the dish, spreading it evenly with a spatula to ensure uniform thickness, about 1/2 inch. Smooth the top carefully so the fries will cut evenly later. Place the dish in the freezer for 15–20 minutes to allow the polenta to firm up quickly. If you prefer, you can refrigerate it for 1 hour instead, but freezing is faster and ensures easier cutting.
- Preheat the Oven: While the polenta is chilling, preheat your oven to 425°F (220°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper. This will prevent the fries from sticking and help achieve a golden, crispy exterior.
- Cut the Polenta into Fries: Once the polenta is firm to the touch, carefully lift it out of the baking dish using the parchment paper edges. Place it on a cutting board and slice the polenta into 1/4-inch thick strips, resembling classic French fries. Take your time to ensure each fry is evenly sized so they cook consistently.
- Toss with Olive Oil and Seasoning: Place the polenta fries in a large mixing bowl or directly on the baking sheet. Drizzle 3 tablespoons of extra-virgin olive oil over the fries, then sprinkle with salt and freshly ground black pepper. Gently toss the fries so each piece is lightly coated with oil and seasoning, being careful not to break them. Spread the fries in a single layer on the baking sheet to allow even baking.
- Bake Until Crispy: Transfer the baking sheet to the preheated oven and bake for 15 minutes. After 15 minutes, carefully flip each fry using a spatula or tongs to ensure even crisping on all sides. Continue baking for an additional 15–20 minutes until the fries are golden brown and have a firm, crisp exterior while remaining creamy inside.
- Prepare Garlic Herb Butter: While the fries are baking, combine 3 tablespoons of melted salted butter, 1 clove of grated garlic, 1/4 cup grated parmesan, 1/4 cup chopped fresh basil, and 2 tablespoons chopped fresh oregano in a small mixing bowl. Stir thoroughly to create a flavorful, aromatic butter that will coat the fries immediately after baking.
- Toss Fries with Herb Butter: Once the fries are golden and crispy, remove them from the oven and transfer to a large serving bowl. Pour the prepared garlic herb butter over the hot fries and gently toss until each fry is coated evenly with the rich, cheesy, and aromatic mixture. The heat from the fries will melt the butter further, allowing the flavors to fully absorb.
- Make the Lemon Aioli: In a separate bowl, combine 1/2 cup avocado-oil mayonnaise, 1–2 tablespoons fresh lemon juice (adjust for brightness), 1 teaspoon Dijon mustard, 1 clove grated garlic, and 1/2 teaspoon cayenne pepper. Mix until smooth and creamy. Taste and season with salt as needed. This tangy, slightly spicy aioli will perfectly complement the rich, cheesy fries.
- Serve and Enjoy: Serve the polenta fries immediately while hot, alongside the lemon aioli for dipping. For extra flair, you can also offer ketchup or your favorite dipping sauce. These fries are perfect for a quick snack, a side dish for lunch or dinner, or even meal-prep—they reheat well and maintain their flavor and texture. Enjoy the crispy exterior, creamy interior, and herby, garlicky flavor in every bite!
Notes
- Use quick-cooking polenta for faster results; traditional polenta works with extra cooking time.
- Ensure the polenta is fully set before slicing to prevent breaking.
- For extra crispy fries, freeze the polenta briefly rather than refrigerating.
- Fresh herbs (thyme, sage, basil, oregano) add bright, aromatic flavor; dried herbs can be used if needed.
- Adjust the cayenne pepper in the aioli to control the spice level.
- The herb butter is essential for coating the fries while hot to maximize flavor.
- Fries can be enjoyed as a snack, side dish, or meal-prep option.
- Serve with lemon aioli, ketchup, or your favorite dipping sauces for added variety.
