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!
Servings: 4 servings
Calories: 352kcal
Equipment
- 10x8 inch baking dish (if making polenta from scratch)
Ingredients
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
Instructions
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.
Video
Notes
- 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).
Nutrition
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