Crispy on the outside, tender on the inside, and loaded with savory flavor, these baked polenta fries are easy to make and deliciously addictive!
Have you ever had polenta fries? If not, get ready for a big where have you been all my life moment. Because these suckers are good, and they’re ridiculously easy to make, and best of all, despite the fact that we’re calling them “fries,” they’re not fried at all.
These fries are baked!
What You’ll Need
- Polenta. We’re using prepared polenta here, which is part of what makes this recipe so easy! Look for prepared polenta near the pasta at your supermarket.
- Olive oil. You can substitute another type of high-heat oil if that’s what you’ve got, but olive oil will give your fries the best flavor.
- Herbs. We’re using fresh rosemary and thyme. Dried would probably work (be sure to cut the amounts in half), but I love the flavor that fresh herbs gives these fries.
- Garlic powder.
- Salt & pepper.
How to Make Polenta Fries
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe.
- Start by cutting your polenta into fry-sized pieces. I like to cut mine in half, width-wise, then slice each half in fourths, rotate it and slice it into fourths again. This will give you a total of thirty-two fries.
- Arrange your fries on a baking sheet lined with parchment paper. Drizzle them with some oil, then rub it in, coating each fry on all sides.
- Sprinkle your fries with herbs, garlic powder, salt, and pepper.
- Pop your fries into the oven and bake them until they’re sizzling and crispy!
Polenta fries are delicious on their own, or you can serve them with your favorite dipping sauce.
Polenta Fry Tips & FAQ
- Are these fries gluten-free? Yup!
- Shelf-life & storage: Polenta fries are best served right away, but if you have leftovers you can store them in a sealed container or bag for up to 4 days. To reheat, pop them in a 400°F oven until hot.
- Can polenta fries be made oil-free? I haven’t tried this, but I don’t see why not! I’m guessing they won’t get as crispy, but otherwise should be just fine.
- Flavor variations: Feel free to substitute different herbs and spices for those the recipe calls for. Try curry powder, blackened seasoning, taco seasoning, or even just plain old salt and pepper.
More Polenta Recipes
- Vegan Polenta Puttanesca
- Wild Mushroom Ragú with Creamy Polenta
- White Bean & Tomato Polenta Casserole
- Barbecue Chickpea & Sweet Potato Polenta Bowls
- Chickpea & Baby Portobello Mushroom Marsala Over Creamy Polenta
Herbed Baked Polenta Fries
- 1 (18 ounce or 510 gram) tube prepared polenta
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon garlic powder
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Cut your polenta in half, width-wise. Now slice each half lengthwise into 4 slabs of equal thickness, then slice each slab into 4 strips. This should give you 32 fries that are about 3 inches by ½ inch.
- Arrange the fries on the baking sheet in a single layer, then drizzle them with the oil. Rub the oil in to evenly coat the fries.
- Sprinkle the fries with rosemary, thyme, garlic powder, salt, and pepper.
- Bake the fries until they’re crispy and just starting to brown around the edges, about 20 minutes.
- Let the fries cool for a few minutes, then serve.