These Crispy Baked Polenta Fries are golden, crunchy on the outside, and soft and creamy inside. They taste mildly corn-like with a salty, cheesy edge and a teasing crisp from olive oil or a quick spray of cooking oil. They’re special because they turn simple polenta into a finger-food treat that behaves like fries perfect for kids, quick dinners, or party plates.
Make them because they’re fast to bake, easy to meal-prep, and use pantry staples you likely already have. If you want a cheesy pasta side for the same weeknight, try our helpful roundup of cheesy rigatoni recipes for pasta lovers to pair with the fries.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes from start to finish
- Made from simple pantry ingredients like polenta and parmesan
- Great for weekly meal prep reheats well and stays tasty
- Naturally vegetarian and easy to make gluten-free
Ingredients of Crispy Baked Polenta Fries
- 1 cup coarse or quick-cook polenta (cornmeal)
- 4 cups water (or 3 cups water + 1 cup milk for creamier texture)
- 1 teaspoon salt
- 2 tablespoons butter (or olive oil for vegan)
- 1/2 cup grated Parmesan (or nutritional yeast for vegan)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for brushing) or cooking spray
- Optional: fresh chopped parsley, smoked paprika, or red pepper flakes for serving
Step-by-Step Instructions of Crispy Baked Polenta Fries
- Bring water (or water + milk) and salt to a gentle boil in a medium saucepan.
- Slowly whisk in the polenta so it doesn’t clump. Keep whisking until it thickens.
- Reduce heat and simmer, stirring often, until polenta is thick and pulls away from the pan (about 5–10 minutes for quick polenta; longer for coarse).
- Stir in butter (or olive oil), grated Parmesan (or nutritional yeast), garlic powder, and black pepper until smooth and well combined.
- Pour the hot polenta into a lightly oiled 9×9-inch or similar baking dish. Smooth the top with a spatula to an even layer about 1/2-inch thick.
- Let the polenta cool to room temperature, then refrigerate for at least 1 hour until firm (overnight is fine).
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
- Turn the chilled polenta onto a cutting board. Slice into fry-shaped sticks or wedges.
- Arrange fries on the baking sheet in a single layer. Brush or spray lightly with olive oil. Sprinkle extra Parmesan, smoked paprika, or salt if desired.
- Bake for 20–30 minutes, turning halfway, until fries are golden and crispy at the edges.
- Remove from oven, let cool a few minutes, and garnish with chopped parsley. Serve with ketchup, aioli, or your favorite dip.
Tips for Success
- Chill the polenta well so it firms up; warm polenta won’t hold its shape.
- Cut fries all about the same size so they bake evenly.
- Don’t skip the oil brush just a little helps them crisp.
- If you want extra crunch, broil 1–2 minutes at the end watch closely so they don’t burn.
Substitutions & Variations of Crispy Baked Polenta Fries
To Make It Vegan/Gluten-Free: Use vegetable broth or water and replace butter with olive oil. Swap Parmesan for nutritional yeast or vegan parmesan. Polenta itself is naturally gluten-free just check labels if cross-contamination is a concern.
Variations:
- Herby: Mix chopped rosemary or thyme into the polenta before chilling.
- Spicy: Add a pinch of cayenne or red pepper flakes to the polenta or dust with chili-lime seasoning.
- Cheesy-stuffed: Press a thin strip of mozzarella into each fry before chilling, then bake until melted.
- Air-fryer: Cook at 400°F (200°C) for about 10–15 minutes, flipping once, for extra crisp.
Storage Instructions of Crispy Baked Polenta Fries
Refrigerator: Store cooled fries in an airtight container for up to 4 days. Reheat in a hot oven or air fryer to keep them crisp.
Freezer: Freeze baked fries in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 425°F oven, adding a few extra minutes.
Make-Ahead: Prepare and chill the polenta the day before. Slice and keep covered in the fridge; bake when you’re ready.
Frequently Asked Questions (FAQ) of Crispy Baked Polenta Fries
How do I keep the fries from falling apart?
Chill the polenta until fully set at least 1 hour. Use a firm layer (about 1/2 inch) so each fry holds its shape.
Can I use instant polenta?
Yes. Instant polenta cooks fast and will work. Adjust cooking time to package directions and ensure it’s thick before pouring to set.
What’s the best dip for polenta fries?
Garlic aioli, spicy ketchup, marinara, or a lemon-herb yogurt dip all pair nicely.
Final thoughts
Crispy Baked Polenta Fries are a simple, crowd-pleasing recipe that brings a little crunch to busy nights and snack time. They’re easy to make ahead, flexible for diets, and fun to customize with herbs, cheese, or spice. Try them once and you’ll have a new go-to side or snack then come back and tell us how you served them. Leave a comment and a star rating to share your tweaks and favorite dips!
Print
Crispy Baked Polenta Fries
Crispy Baked Polenta Fries are golden and crunchy on the outside, soft and creamy inside, offering a delicious finger-food treat that’s perfect for kids, quick dinners, or party plates.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 cup coarse or quick-cook polenta (cornmeal)
- 4 cups water (or 3 cups water + 1 cup milk for creamier texture)
- 1 teaspoon salt
- 2 tablespoons butter (or olive oil for vegan)
- 1/2 cup grated Parmesan (or nutritional yeast for vegan)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for brushing) or cooking spray
- Optional: fresh chopped parsley, smoked paprika, or red pepper flakes for serving
Instructions
- Bring water (or water + milk) and salt to a gentle boil in a medium saucepan.
- Slowly whisk in the polenta so it doesn’t clump. Keep whisking until it thickens.
- Reduce heat and simmer, stirring often, until polenta is thick and pulls away from the pan (about 5–10 minutes for quick polenta; longer for coarse).
- Stir in butter (or olive oil), grated Parmesan (or nutritional yeast), garlic powder, and black pepper until smooth and well combined.
- Pour the hot polenta into a lightly oiled 9×9-inch or similar baking dish. Smooth the top with a spatula to an even layer about 1/2-inch thick.
- Let the polenta cool to room temperature, then refrigerate for at least 1 hour until firm (overnight is fine).
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
- Turn the chilled polenta onto a cutting board. Slice into fry-shaped sticks or wedges.
- Arrange fries on the baking sheet in a single layer. Brush or spray lightly with olive oil. Sprinkle extra Parmesan, smoked paprika, or salt if desired.
- Bake for 20–30 minutes, turning halfway, until fries are golden and crispy at the edges.
- Remove from oven, let cool a few minutes, and garnish with chopped parsley. Serve with ketchup, aioli, or your favorite dip.
Notes
Chill the polenta well so it firms up; warm polenta won’t hold its shape. Cut fries all about the same size for even baking. Don’t skip the oil brush—just a little helps them crisp.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian