baked polenta fries

Incredibly delicious Polenta Fries baked to perfection with a crispy and crunchy outside and soft and creamy middle. The easiest side dish or appetizer, serve with a juicy steak or delicious dips for dunking!

Crispy Baked Polenta Fries

polenta

olive oil

rosemary (finely chopped)

oregano

salt and pepper ((if needed, see notes))

quick-cook polenta ((190 grams))

chicken stock ((800 milliliters))

tbsp butter ((60 grams))

½ cup freshly grated parmesan ((30 grams))

sea salt flakes ((kosher salt))

pepper

Pre-heat the oven to 430F/220C.

Remove the pre-cooked polenta from it’s packet and pat dry if it has any excess moisture.

Cut the polenta into fries, try to make them roughly the same size so they cook evenly.

Add the olive oil, herbs and pepper (no salt) to a large bowl and add the polenta fries. Toss to coat them in the oil and herbs.

Place the fries on a baking sheet in an even layer and bake for 30-40 minutes until golden brown and crispy.

If using pre-cooked polenta

Add the chicken stock to a medium sized pot and bring to a boil.

Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.

Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).

Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.

Once chilled and completely set, remove the polenta from the tray and cut into fries.

Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve with as a side or appetizer.

If making polenta from scratch (quick-cook)

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Crispy Baked Polenta Fries

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