Crispy Baked Polenta Fries Recipe

Introduction

Crispy baked polenta fries are a delicious and healthier alternative to traditional fries. These golden sticks have a savory herb flavor and a satisfyingly crunchy texture, perfect for snacking or as a side dish.

Ingredients

• 1 package pre-cooked polenta (around 500g/17.5oz)
• 2 tbsp olive oil
• 1 sprig fresh rosemary (finely chopped)
• 1 tsp dried oregano
• 1 pinch of salt and pepper (if needed)
• 1 cup quick-cook polenta (190g)
• 3 + 1/3 cups chicken stock (800ml)
• 4 tbsp butter (60g)
• ½ cup freshly grated parmesan (30g)
• 2 sprigs fresh rosemary (finely chopped)
• 2 tsp dried oregano
• ½ tsp sea salt flakes (kosher salt)
• Pinch of pepper
• 1 tbsp olive oil

Instructions

1. Step 1: If using pre-cooked polenta, preheat the oven to 430°F (220°C). Remove the polenta from its packaging and pat dry to remove any moisture.
2. Step 2: Cut the polenta into fries, trying to make them roughly the same size for even cooking. In a large bowl, toss the fries with olive oil, finely chopped rosemary, dried oregano, and pepper (no salt).
3. Step 3: Arrange the fries in an even layer on a baking sheet. Bake for 30-40 minutes until golden brown and crispy, turning halfway if desired.
4. Step 4: If making polenta from scratch, bring chicken stock to a boil in a medium pot. Reduce heat to a simmer and slowly whisk in the quick-cook polenta until fully combined.
5. Step 5: Stir in butter, parmesan, rosemary, oregano, sea salt flakes, and a pinch of pepper. Cook for 2-3 minutes until the butter melts and the polenta thickens slightly.
6. Step 6: Pour the polenta into a lined 10×8 inch baking dish and spread evenly. Let it cool completely, then cover with plastic wrap and chill in the fridge for 1-2 hours or overnight.
7. Step 7: Preheat the oven to 430°F (220°C). Remove the chilled polenta from the dish and cut into fries.
8. Step 8: Place the fries on a baking tray, brush with olive oil, and bake for 30 minutes until golden and crispy. Serve warm as a side or appetizer.

Tips & Variations

• For a vegan version, use vegetable stock and substitute butter and parmesan with plant-based alternatives.
• Experiment with herbs like thyme or smoked paprika for different flavor profiles.
• Make sure fries are spaced evenly on the baking sheet to ensure crispiness.
• Use a mandoline or sharp knife to cut uniform fries for even cooking.

Storage

Store leftover polenta fries in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 400°F (200°C) for 10-15 minutes until crispy. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cornmeal instead of quick-cook polenta?

Quick-cook polenta is preferred for this recipe because it cooks faster and has a smoother texture. Using regular cornmeal will require a longer cooking time and can result in a grainier texture.

How do I make sure the fries get crispy?

Patting the polenta dry before baking and spacing the fries evenly on the baking sheet helps achieve crispiness. Brushing or tossing them with enough oil and baking at a high temperature also contributes to a golden, crunchy finish.

Crispy Baked Polenta Fries Recipe

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★★★★★

4.4 from 146 reviews

• Author: Aiden
• Total Time: 1 hour 15 minutes (including chilling time for homemade polenta)
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

Crispy Baked Polenta Fries offer a delightful and healthier alternative to traditional fries, featuring golden, herb-infused polenta with a crunchy exterior and creamy interior. Perfect as a side dish or appetizer, these fries can be made quickly from pre-cooked polenta or scratch using quick-cook polenta and chicken stock, baked to perfection with fresh rosemary and parmesan for added flavor.

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Ingredients

Scale 1x2x3x

For Pre-cooked Polenta Fries

• 1 package pre-cooked polenta (around 500g/17.5oz)
• 2 tbsp olive oil
• 1 sprig fresh rosemary, finely chopped
• 1 tsp dried oregano
• 1 pinch of salt and pepper (if needed, see notes)

For Homemade Polenta Fries (Quick-cook Polenta)

• 1 cup quick-cook polenta (190g)
• 3 + 1/3 cups chicken stock (800ml)
• 4 tbsp butter (60g)
• ½ cup freshly grated parmesan (30g)
• 2 sprigs fresh rosemary, finely chopped
• 2 tsp dried oregano
• ½ tsp sea salt flakes (kosher salt)
• Pinch of pepper
• 1 tbsp olive oil

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Instructions

1. If using pre-cooked polenta: Preheat your oven to 430°F (220°C). Remove the pre-cooked polenta from its packaging and pat dry to remove any excess moisture. Cut the polenta into fries, aiming for uniform size to ensure even cooking.
2. Toss fries with herbs and oil: In a large bowl, combine olive oil, finely chopped rosemary, dried oregano, and a pinch of pepper (omit salt at this stage). Add the polenta fries and toss to coat them evenly in the herb-infused oil.
3. Bake the fries: Arrange the coated fries in a single, even layer on a baking sheet. Bake in the preheated oven for 30-40 minutes, until they turn golden brown and develop a crispy texture. Check halfway through and flip if desired for even crispiness.
4. If making polenta from scratch: Pour the chicken stock into a medium saucepan and bring it to a boil. Once boiling, reduce heat to a simmer and slowly incorporate the polenta while stirring continuously to avoid lumps.
5. Cook and season polenta: After the polenta is fully incorporated, stir in butter, grated parmesan, finely chopped rosemary, dried oregano, sea salt flakes, and a pinch of pepper. Continue stirring until the butter melts and the mixture thickens slightly, about 2-3 minutes.
6. Set the polenta: Transfer the cooked polenta to a 10×8 inch lined baking dish and spread evenly. Allow it to cool completely, then cover with plastic wrap and chill in the refrigerator for 1-2 hours or overnight until firm.
7. Prepare fries for baking: Once chilled and set, remove the polenta slab from the baking dish and cut into fries of even size. Place these fries on a baking sheet and brush their surfaces with olive oil to help with browning.
8. Bake homemade polenta fries: Bake the fries in the oven preheated to 430°F (220°C) for about 30 minutes or until they turn golden and crispy. Serve warm as a tasty side dish or appetizer.

Notes

• Omit salt when tossing pre-cooked polenta fries before baking as it can draw moisture.
• Cut fries evenly for consistent cooking and optimal crispiness.
• For a vegetarian version, substitute chicken stock with vegetable stock.
• Refrigerating the homemade polenta ensures it sets firmly, making it easier to cut and crisp during baking.
• Use fresh herbs whenever possible for the best aroma and flavor.

• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Italian

Keywords: polenta fries, baked polenta, crispy fries, Italian side dish, herb polenta fries