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!
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
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!
