Crispy Baked Polenta Fries
Incredibly delicious Polenta Fries baked to perfection with a crispy and crunchy outside and soft and creamy middle. The easiest side dish or appetizer, serve with a juicy steak or delicious dips for dunking!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 352kcal
If using pre-cooked polenta
- 1 package pre-cooked polenta ( around 500g/17.5oz )
- 2 tablespoon olive oil
- 1 sprig fresh rosemary finely chopped
- 1 teaspoon dried oregano
- 1 Pinch of salt and pepper (if needed, see notes)
If using quick cook polenta
- 1 cup quick-cook polenta (190g)
- 3 + ⅓ cups chicken stock (800ml)
- 4 tablespoon butter (60g)
- ½ cup freshly grated parmesan (30g)
- 2 sprigs fresh rosemary finely chopped
- 2 teaspoon dried oregano
- ½ teaspoon sea salt flakes (kosher salt)
- Pinch of pepper
- 1 tablespoon olive oil
If using pre-cooked polenta
Pre-heat the oven to 430F/220C.
Remove the pre-cooked polenta from it’s packet and pat dry if it has any excess moisture.
Cut the polenta into fries, try to make them roughly the same size so they cook evenly.
Add the olive oil, herbs and pepper (no salt) to a large bowl and add the polenta fries. Toss to coat them in the oil and herbs.
Place the fries on a baking sheet in an even layer and bake for 30-40 minutes until golden brown and crispy.
If making polenta from scratch (quick-cook)
Add the chicken stock to a medium sized pot and bring to a boil.
Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
Pre-heat the oven to 430F/220C.
Once chilled and completely set, remove the polenta from the tray and cut into fries.
Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve with as a side or appetizer.
- If you're using pre-cooked polenta (store-bought) then pat it dry before cutting into fries.
- Pre-cooked polenta can be heavily seasoned with salt (different brands will vary) so I find it best to only season with salt if they need it (try them first once baked).
- It doesn't matter if your pre-cooked polenta comes in a tube or box you'll still be able to cut them into fries.
- Cut the fries roughly the same size so they cook evenly.
- If making polenta from scratch then you'll want to give it 1-hour minimum in the fridge to set but you can prepare it in advance and store it overnight.
- Chicken stock can be replaced with vegetable stock or just water.
- I love baking these fries because it's so much easier and healthier but you can fry them in vegetable or sunflower oil until crisp and golden!
- Leftover fries can be frozen (both before and after cooking).
Calories: 352kcal | Carbohydrates: 34g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 611mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 580IU | Calcium: 162mg | Iron: 1mg