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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
