Learn how to make polenta fries; a crispy alternative to traditional fried potatoes made with white or yellow cornmeal. Ready in minutes, they are sure to impress everyone!
If you love all things fried and delicious, you will love these polenta fries! They are crispy, and crunchy, and satisfy all your cravings!
- What is polenta and what are polenta fries?
- Why you’ll love this recipe
- What are polenta fries made of?
- How to make them?
- Tips to make the best recipe
- Flavor variations
- Storage instructions
- What to serve with fried polenta
- Frequently asked questions
- Polenta Fries | Crispy And Fast
What is polenta and what are polenta fries?
Polenta is a kind of porridge that is made of grounded corn. With a creamy and soft texture, it’s a popular meal in Italian cooking.
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When the base is mixed with herbs and stock, they can be transformed into fries and replicate something that tastes even better than potatoes!
Why you’ll love this recipe
- Quick and easy. With less than five minutes hands-on time, this recipe comes together in minutes!
- Healthier. These fries are baked, not fried, and a much healthier alternative.
- Easy cleanup. The recipe uses minimal pots, so cleanup is easy.
What I love the most about this recipe is how much more delicious they are compared to traditional fries! The middle parts are super fluffy and delicious.
What are polenta fries made of?
This recipe calls for very simple ingredients and besides the polenta and a few spices, there isn’t much else that goes into them. Here is what you’ll need:
- Polenta. Or ground cornmeal.
- Olive oil. For cooking the fries.
- Vegetable stock.
- Nutritional yeast. Adds a subtle cheesy flavor.
- Dried parsely. Or fresh parsley.
- Dried mixed herbs.
- Onion powder.
- Garlic powder.
- Sugar. Balances out all the salty and umami flavors.
- Salt/pepper. To taste.
How to make them?
Once you’ve cooked up the polenta, the oven takes care of all the hard work to transform them into fries! Ready to whip some up?
Step 1: Cook polenta
Take a large pot and boil vegetable stock in it along with nutritional yeast, paprika, olive oil, dried parsley, mixed herbs, garlic powder, onion powder and sugar. Bring it to boil and then add polenta gradually while stirring. Season and taste the mixture as per your taste.
Step 2: Firm up cooked polenta
Transfer the cooked polenta to a baking pan or any other vessel in the kitchen. Level up the surface and leave the polenta to firm up for at least an hour or until it becomes cold.
Step 3: Bake them
Preheat the oven to 190 degrees C. Meanwhile, prepare the baking sheet by using baking paper and with some oil.
Cut the polenta into strips and place them on the prepared baking sheet without overlapping or overcrowding the tray. Bake for 30 minutes first, flip and then bake for another 10 minutes or more.
Step 4: Season and serve!
Remove from the oven, add some sea salt and serve with ketchup or any other dip you like.
Tips to make the best recipe
- It’s best to leave the cooked polenta overnight before slicing it into fries.
- If you use instant cooking polenta, reduce the cooking time accordingly to avoid overcooking polenta because the consistency and flavor will be affected otherwise.
- While cutting fries, keep the size equal to cook evenly.
The beauty of these fries is that they are so easy to customize. Here are some ideas we’ve tried:
- Use chicken stock. To add more nutrition and a different flavor to your fries, you can replace vegetable stock by chicken stock.
- Try different seasonings. To add some extra flair to the fries, you can mix different seasonings while cooking polenta.
- Use any oil. If you want to change the flavor a bit, you replace olive oil with sunflower oil, coconut oil, etc.
- To store. Use airtight containers to store leftovers in the refrigerator for 2-3 days.
- To freeze. In freezer-safe bags, you can freeze leftovers for up to 3 months.
- Reheating. To reheat, heat them up in a preheated oven for 1-2 minutes.
What to serve with fried polenta
Frequently asked questions
Yes, polenta is a whole grain and packed with fiber, making it a much healthier alternative to fried potatoes.
When polenta fries are cooked, they have a similar texture to thick-cut potato fries, but more soft and moist in the middle.
You can enjoy polenta as porridge, a grain, or as an alternative to French fries.
Polenta Fries | Crispy And Fast
- 1 1/2 cups Polenta
- 3 cups Vegetable Stock
- 2 tablespoons Olive Oil
- 2 tablespoons Nutritional Yeast
- 1/2 teaspoon Paprika
- 1 teaspoon Dried Parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
- In a large pot, bring vegetable stock to a boil with olive oil, nutritional yeast, paprika, dried parsley, dried mixed herbs, garlic powder, onion powder and sugar.
- Once it comes to a boil, gradually stream polenta in whilst whisking. Continue whisking until you end up with a very thick mass of polenta. At this point of time you can taste and season to your liking.
- Pour cooked polenta into a 8×8 inch, plastic wrap lined baking pan, or any other vessel you have around the kitchen. Smoothen surface and leave to set for an hour or until polenta is cold and firmed up.
- Preheat oven to 190 degrees Celsius. Line a baking sheet with nonstick baking paper and brush lightly with a very very thin layer of oil.
- Turn your polenta “block” out onto a cutting board and cut into fry-like shapes. Place polenta on prepared baking tray in a single layer without pieces touching each other. Bake for 30 minutes and then flip them over and bake for another 10 minutes or so.
- Remove from oven, sprinkle with sea salt if you desire, and enjoy with some ketchup or marinara sauce!