📋Crispy Baked Polenta Fries
Parmesan and herb crusted baked polenta fries are incredibly easy to make. These fries are crispy, crunchy on the outside, soft and creamy inside. Turn left over polenta into an incredible fries that are beyond delicious!
Servings: 4 servings
- 1 cup polenta quick-cook
- 3 ¼ cups vegetable stock
- 3 tablespoon butter
- 1 ½ tablespoon olive oil good quality
- 1 teaspoon fresh rosemary chopped
- 1 tablespoon Italian dried herbs
- ½ + ¼ cup Parmesan cheese ¼ cup to be added to cut fries as coating before bake
- ½ teaspoon salt skip salt if using precooked polenta
- Ground pepper to taste
If you want to cut short prep time, get precooked or tubed polenta from store. With tubed polenta you simply have to slice, add seasoning and bake (or fry).
Polenta fries are made from scratch in this recipe.
Preparing a batch of creamy polenta
Pour stock into a medium sized pot. Let it come to boil.
Simmer heat and slowly add instant polenta while constantly stirring it.
Keep stirring until incorporated.
Add butter, freshly grated Parmesan cheese, fresh rosemary, Italian herbs, salt and pepper to taste.
Cook while constantly stirring until butter is fully melted and polenta has thickened.
Making polenta fries
Transfer polenta to a tray lined with parchment paper.
Spread it evenly.
Allow polenta to cool completely. Cover with plastic wrap and refrigerate it for minimum 2 hours or overnight.
You want polenta to be chilled and completely set before slicing.
Next, cut polenta in even shape of fries.
Add olive oil, parmesan cheese, Italian herbs, fat pinch of pepper.
Toss with gentle hands to help seasoning stick to polenta fries.
Place fries on baking tray lined with parchment paper.
Bake in pre-heated oven at 425F for 30 minutes. Flip fries halfway.
Serve immediately with ketchup and aioli.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Cut polenta the same size for uniform cooking.
- If you want polenta fries to be extra crispy, cut it thin.
- If you make polenta fries from scratch, don’t skip to chill the batch of polenta completely in the fridge before slicing. Polenta will crumble and fall apart if not set.
- If using tubed polenta, skip adding salt. Usually precooked polenta is heavily seasoned.
- You can deep fry polenta for extra delicious-ness!
- For extra crispy fries, coat polenta in breadcrumbs before baking.
- Try with different seasoning and herbs depending on your taste.
Calories: 283kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1132mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 777IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg