Crispy Baked Polenta Fries
Golden, crispy polenta fries with a soft, creamy center, seasoned with rosemary and oregano, baked to perfection. Perfect as a snack, side dish, or meal prep-friendly option.
Equipment
- 10x8 inch baking dish
- Baking Sheet
- Medium Saucepan
- Chef’s Knife
- Silicone Spatula
Ingredients
If using pre-cooked polenta:
- 1 package 500g / 17.5oz pre-cooked polenta
- 2 tbsp olive oil
- 1 sprig fresh rosemary finely chopped
- 1 tsp dried oregano
- Pinch of salt and pepper optional
If using quick-cook polenta:
- 1 cup 190g quick-cook polenta
- 3 1/3 cups 800ml chicken or vegetable stock
- 4 tbsp 60g butter
- ½ cup 30g freshly grated parmesan
- 2 sprigs fresh rosemary finely chopped
- 2 tsp dried oregano
- ½ tsp sea salt flakes
- Pinch of pepper
- 1 tbsp olive oil
Instructions
- Prepare Pre-Cooked Polenta (Optional Step): Remove the pre-cooked polenta from its packaging and gently pat it dry with a paper towel to remove any excess moisture. This ensures the fries crisp beautifully in the oven without steaming.
- Cut Into Fries: Using a sharp chef’s knife, slice the polenta into evenly sized sticks, roughly ½–¾ inch thick. Uniform sizing is key for consistent cooking and golden edges on every fry.
- Season and Toss: In a large mixing bowl, combine olive oil, finely chopped rosemary, dried oregano, and a pinch of pepper. Add the polenta fries and gently toss to coat each piece evenly in the aromatic herb oil mixture.
- Arrange for Baking: Lay the fries in a single layer on a lined baking sheet, ensuring they don’t touch. Proper spacing allows hot air to circulate and prevents soggy edges, giving a perfectly crisp texture.
- Bake Until Golden: Preheat the oven to 430°F (220°C) and bake the fries for 30–40 minutes, flipping halfway through. Watch for a golden-brown color and crispy exterior, while keeping the centers tender and creamy.
- Quick-Cook Polenta Option: Bring chicken or vegetable stock to a gentle boil in a medium saucepan, then gradually whisk in the polenta. Stir continuously until thickened, then incorporate butter, parmesan, herbs, and salt. Pour into a lined baking dish and chill for at least 1–2 hours until firm.
- Final Baking Step: Once chilled, cut the set polenta into fries, brush lightly with olive oil, and bake on a lined tray at 430°F (220°C) for 30 minutes, turning halfway, until golden, crisp, and ready to serve with dips, steak, or as a wholesome snack.
Notes
- Pat pre-cooked polenta dry before slicing to ensure crispiness.
- Cut fries into similar sizes for even cooking.
- Season lightly if using pre-cooked polenta, as some brands are already salty.
- Chilling freshly made polenta for at least 1–2 hours is crucial for firm fries.
- Olive oil can be substituted with avocado or sunflower oil for different flavors.
- Fries can be baked or lightly pan-fried for a crunchier exterior.
- Leftover fries freeze well, either before or after baking, for easy future meals.