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5 from 14 votes

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 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 352kcal
Author: Emily Kemp


  • 10x8 inch baking dish (if making polenta from scratch)


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