polenta fries
Polenta fries, delicious and perfect for guilt-free snacking. Oven-baked, crunchy, and practical for your daily routine.
Ingredients
Method
- Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper and brush with a little olive oil.
- In a saucepan, bring 3 cups of water and 1/2 teaspoon salt to a boil. Gradually stir in 1 cup instant polenta, whisking to prevent lumps.
- Reduce heat to low, stirring constantly for about 3-4 minutes until the polenta thickens and pulls away from the sides of the pan.
- Turn off heat and mix in 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1 tablespoon cornstarch (if using). Stir until well combined. Add 1/2 cup grated parmesan cheese if desired for extra flavor.
- Transfer the hot polenta into a lined baking dish, spreading it out to about 2 cm (3/4 inch) thickness. Smooth the surface and let it cool completely until firm (about 30 minutes in the fridge speeds up the process).
- Once firm, cut the polenta into fry-shaped sticks. Arrange them in a single layer on your prepared baking sheet. For crunchier fries, sprinkle a bit of extra parmesan on top and drizzle lightly with more olive oil.
- Bake for 20-25 minutes, flipping halfway, until golden and crispy on the outside.
- Serve hot with your choice of dipping sauce.
Notes
Polenta fries win over many hearts for their ability to upgrade the classic side dish or snack, combining the rustic charm of Italian comfort food with a modern, crispy twist. Their versatility shines: you can serve them as an appetizer, snack, or fun side at gatherings—kids and adults love them!
Smart Tips for Best Polenta Fries
- Instant polenta saves prep time, but traditional polenta also works—just cook it longer until fully thickened.
- For extra crispiness, adding a sprinkle of cornstarch to the mixture or dusting before baking helps create a crunchier exterior.
- If you need a vegan version, simply omit the parmesan or use a plant-based cheese alternative. Olive oil easily replaces any butter, keeping the result golden and flavorful.
- Don’t rush cooling: let the polenta mixture firm up completely before cutting into fries; this ensures clean cuts and fries that hold their shape.
- If short on time, chill the polenta in the freezer for 10-15 minutes instead of the fridge.
Technique Insights
- Whisking vigorously as you add polenta to boiling water is key—this prevents lumps and guarantees an even texture.
- When spreading polenta in the dish, use a damp spatula or the back of a wet spoon to smooth the surface without sticking.
- To get golden, crunchy results, don't overcrowd the baking tray—fries should be in a single layer for proper air circulation.
Serving Suggestions and Variations
- Polenta fries pair perfectly with herbed yogurt dips, spicy tomato sauce, or aioli.
- Sprinkle with smoked paprika or fresh thyme for an aromatic touch before baking.
- Transform them into a main course by topping with sautéed mushrooms and cheese for an open-faced polenta melt.
- Leftovers? Reheat in the oven or air fryer for maximum crunch—they stay delicious!
