Ingredients
Method
- Bring water to a boil in a medium saucepan. Stir in salt.
- Gradually whisk in the instant polenta while stirring constantly to avoid lumps. Continue stirring over medium heat until the mixture thickens, about 3-4 minutes.
- Remove from heat. Stir in olive oil, black pepper, and nutritional yeast or parmesan, mixing until smooth and creamy.
- Transfer the hot polenta to a baking dish lined with parchment paper. Spread it out evenly to about 1.5 cm (0.6 inch) thickness. Let it cool completely at room temperature until firm (about 30 minutes).
- Once set, cut the polenta into fry shapes using a knife or a pizza cutter.
- Preheat oven to 220°C (428°F). Arrange the fries on a baking sheet lined with parchment. Brush lightly with olive oil and sprinkle extra salt, if desired.
- Bake for 20-25 minutes, flipping halfway, until the polenta fries are crisp and golden on all sides.
- Serve hot with your favorite dipping sauce. Enjoy!
Notes
Polenta fries have quickly become a favorite for those seeking a crispy, gluten-free alternative to classic potato fries. Their versatility shines—serve as a snack, appetizer, or as a contemporary side dish at gatherings. Whether baked or air-fried, they’re always a hit for both adults and kids.
Tips for Perfect Polenta Fries:
The trick for golden, crunchy fries is to flip them halfway through baking and brush with a bit more olive oil. For an even crispier exterior, you can chill the polenta overnight in the refrigerator. Serving & Variations:
Pair polenta fries with zesty tomato salsa, dairy-free aioli, or marinara sauce. For a Mediterranean twist, sprinkle with za’atar or rosemary. They’re also delicious topped with a little more grated cheese right out of the oven. Whatever you choose, these fries are endlessly customizable—try swapping in cornmeal for different textures, or using vegetable or chicken broth instead of water for a richer flavor profile. Embrace your creativity, and enjoy each crispy bite!
- To keep them extra crispy, let the cooked polenta cool completely before cutting, and ensure it’s thick enough to hold its shape.
- If you don’t have nutritional yeast or parmesan, try adding garlic powder, chopped fresh herbs, or smoked paprika for a boost of flavor.
- For best results, use parchment paper to prevent sticking, and give each fry enough space on the baking sheet so they crisp rather than steam.
The trick for golden, crunchy fries is to flip them halfway through baking and brush with a bit more olive oil. For an even crispier exterior, you can chill the polenta overnight in the refrigerator. Serving & Variations:
Pair polenta fries with zesty tomato salsa, dairy-free aioli, or marinara sauce. For a Mediterranean twist, sprinkle with za’atar or rosemary. They’re also delicious topped with a little more grated cheese right out of the oven. Whatever you choose, these fries are endlessly customizable—try swapping in cornmeal for different textures, or using vegetable or chicken broth instead of water for a richer flavor profile. Embrace your creativity, and enjoy each crispy bite!