Crispy Polenta Fries

Polenta fries in a basket with marinara sauce.

Course: Appetizer, Side Dish, Snack

Cuisine: American, Italian

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: people

Calories: 231kcal

Author: Aleka Shunk

These crispy polenta fries are a deliciously unique appetizer that everyone will go crazy over! Serve with marinara sauce for dipping! They can be baked or fried!

Print Recipe

Ingredients

4 tablespoon Unsalted Butter
½ Cup Minced Yellow Onions
4 Cups Stock (Chicken or Vegetable)
1 Cup Yellow Cornmeal (Polenta)
1 ¼ Tsp. Salt
1 Tsp. Onion Powder
¾ Tsp. Garlic Powder
2 tablespoon Honey
½ Cup Parmesan Cheese
1 tbso fresh thyme or chives

Instructions

To a large pot, add your butter and onions and allow to simmer over medium-low heat making sure not to burn the butter or onions.
After about 3-5 minutes, add your stock and bring to a boil. Once boiling, WHISK in polenta slowly until fully incorporated. Make sure all lumps are broken down.
Turn heat to medium-low and add in the onion powder, garlic powder, honey herbs and salt. It will take some time to thicken so stir every 5 minutes or so. You do not want the polenta to stick to the bottom of the pan so use a flat wooden spoon to scrape the bottom every so often.
In the meantime, grease a casserole dish including the sides. You can spray it with oil or use butter.
After about 10-15 minutes, or when the polenta has thickened to a loose pudding consistency, turn off heat and add in your Parmesan cheese.
Quickly pour your polenta into your casserole dish smoothing with the spoon. Make sure your polenta is evenly distributed in the dish.
Allow to cool and set in the refrigerator for 2-3 hours (or overnight).
If baking, preheat oven to 425°F.
Spray an area on your counter with cooking spray or lay down parchment paper. Then turn entire dish upside down onto the counter. It should slip right out.
Using a pizza cutter or large knife, cut your polenta rectangle in half, then half again. Then cut each quarter section into thirds. (See photos above.) You should be able to get 12 fries depending on the size of your dish.
If baking, bake on the middle rack for 20 minutes (or until golden brown on the bottom) then flip each fry over and bake another 5-7 minutes. I suggest using tongs to flip.
When golden brown on both sides, remove and let cool.
If frying, add a good thick layer of oil to a non-stick pan and set over medium heat. Add polenta fries slowly to the pan and brown on all sides. Drain on a wire rack or paper towels.
Serve fries with a side of marinara sauce, a drizzle of fresh herbs and freshly grated parmesan cheese.

Notes

Yield: 12 Fries

I used a casserole dish that was 9" wide. You can cut your polenta fries as thick or thin as you want but too thin and they will be "floppy".

The polenta is already cooked so the baking and frying is about getting them crispy. Look for a dark golden brown color to know when they are done.

Nutrition