Baked Polenta Fries

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You will be longing for FRY-DAY after trying these Baked Polenta Fries.

Polenta is cornmeal that is boiled into a porridge consistency. It is the Italian version of Southern style grits ~ so you know it’s fancy AF. It was traditionally seen as a food consumed by lower socioeconomic classes. However, I paid a whopping $18 for a bowl of this stuff in Copenhagen last year, so I think the verdict is still out on that one. 

Anyways, by allowing the porridge to set, you can bake, fry or grill it into a cake. And when you bake this stuff extra thin, it makes a crunchy delicious treat. I have made these fries a few times now, and they are a tasty alternative to potato fries. They take a little bit of time to prepare, as they need to sit in the fridge for 2 hours to allow the fries to set, so plan accordingly!

Raw polenta fries on aluminum foil.

They can also be made vegan by using a vegetable stock instead of chicken stock, margarine instead of butter and a vegan cheese alternative OR nutritional yeast instead of parmesan.

You can enjoy them with a variety of sauces. I like mine with aioli or homemade ketchup, but am currently taking suggestions for the next time I make them!

Leftovers

These fries taste best if they are served immediately. Leftovers can be stored in the refrigerator for 3-4 days. Upon reheating, toss them in the oven (at 450°F) or a toaster oven for 5 minutes.


As always, if you have any questions, comments or substitutions that you have tried, please leave a comment on this post. And don’t forget to rate this recipe. I would love to hear how you enjoyed your baked polenta fries!

Looking for more appetizers? Try my Spicy Baked Cauliflower Wings.

Baked polenta fries on a white plate with ketchup in the middle.

Baked Polenta Fries

Becca Harris, BA, BASc, MHSc(c)
Naturally gluten-free.
These crispy parmesan garlic polenta fries taste great plain or with your favourite dips.
Prep Time 10 mins
Cook Time 30 mins
Total Time 2 hrs 40 mins
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 4

Ingredients
  

  • 2 1/2 cups vegetable or chicken stock
  • 1 cup light coconut milk
  • 1 1/2 cups cornmeal
  • 1/2 cup parmesan cheese or vegan alternative
  • 1 tbsp butter or oil-based margarine alternative
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic salt
  • olive oil for baking

Instructions
 

  • In a covered medium-sized saucepan, bring stock and coconut milk to a boil. Turn heat down to low.
  • Whisk cornmeal into the boiling mixture. Allow to cook for 5-8 minutes, stirring continuously. The mixture should become a thick porridge-like consistency.
  • Remove from heat. Stir in parmesan cheese, butter, lemon juice and garlic salt.
  • Transfer to a large parchment/aluminum foil-covered cutting board. Smooth mixture to desirable thickness with an off-set spatula or flat-edged knife (I suggest about a 1-inch thickness).
  • Cover and allow to chill in refrigerator for 2 hours (this allows the mixture to set so your fries don’t fall apart).
  • Preheat oven to 450°F. Cut chilled polenta into fry-like strips (you do not need a sharp knife to do this). Cover baking sheet with aluminum foil and lightly grease with olive oil. Place fries back on the baking sheet. Drizzle with a small amount of olive oil.
  • Bake for 15 minutes. Remove from oven and flip. Bake for another 10 minutes or until crispy and golden brown.
  • Serve with favourite dip (I suggest an aioli or homemade ketchup).
  • Enjoy! 

Notes

Taste best if served immediately. Leftovers will store in the refrigerator for 3-4 days.
Keyword appetizer, fries, gluten-free, plant-based, polenta fries, Super Bowl snacks

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