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

Baked Polenta Fries

Naturally gluten-free.
These crispy parmesan garlic polenta fries taste great plain or with your favourite dips.
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Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Keyword: appetizer, fries, gluten-free, plant-based, polenta fries, Super Bowl snacks
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes
Servings: 4
Author: Becca Harris, RD, MHSc

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.