Gluten-free and full of flavor, these Polenta Fries will make the potato variety pale in comparison.
There isn’t a cuisine that doesn’t know how to honor the humble potato.
Think about it! From French fries to mashed potatoes, and aloo tikkis to loaded spuds, potatoes are ubiquitous, impossible to overlook, and unbelievably delicious no matter where you go or what you do to them.
Travel outside of the US and the UK, for example, and you can sample spicy patatas bravas in Spain or samosas full of potato goodness in India. Head to Italy, however, and you might find yourself scratching your head at a plate of fries that aren’t actually what they seem.
They’re made with polenta! This dish of boiled cornmeal is commonly found in Northern Italy and has fed the peasants and Italy’s working-class families for centuries. Similar to potatoes in the US, polenta is easily available in this region of Italy and very much a household staple. When cooked, cooled, and sliced, it can be turned into delicious fries. Who knew!
Crispy, golden brown, and with an irresistibly nutty flavor, these baked polenta fries are about to give normal fries a run for their money!
How do you make the perfect polenta fry?
When cutting the polenta, it’s important to slice it evenly into half-inch slices to ensure that all the fries cook evenly and thoroughly. Preheating your oven (or air fryer, if you choose to go that route) is equally important to get the crispiest polenta fries possible.
Other tips? Don’t stack or overcrowd your polenta fries—you want them to get crisp and golden on all sides, so it’s important that they’re laid down in a single layer. And while we give you some seasoning suggestions to add to flavor your polenta fries, you can also doctor up the polenta by adding grated Parmesan cheese and even mixing in heavier spices, such as a smattering of red chili flakes, fresh herbs, or Cajun or Creole seasoning, for an additional kick.
How do I store leftovers?
Once cooled, transfer the fries to an airtight container and refrigerate them for up to 2 days. When you’re ready to serve, simply reheat the fries by patting them dry with a paper towel, preheating your oven to 400˚F and baking the fries as directed on a parchment-lined baking sheet. Serve garnished with freshly grated Parmesan cheese. The polenta fries can also be frozen in a freezer-safe container for up to 3 months. To avoid sticking, flash-freeze them on a baking sheet first for 1 hour.
Serving suggestions
Polenta fries are great to snack on. To make them a dippable experience, serve alongside some creamy and classic garlicky Aioli or a spicy and smoky Chipotle Aioli.
These polenta fries also pair beautifully with an Olive Garden Salad or a Rosemary Steak. They’re also lovely with a hearty bowl of Italian Sausage Soup.
Ingredients
- 1 tube pre-cooked polenta 16 ounces
- 2 tablespoons olive oil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, finely chopped
- Salt to taste
- Pepper to taste
- Preferred dipping sauce for serving
Instructions
- Preheat your oven to 425°F.
- Unwrap the pre-cooked polenta and pat it dry. Slice it lengthwise into even fry-shaped pieces.
- Put the polenta fries into a bowl. Add olive oil and sprinkle on garlic powder, onion powder, rosemary, salt, and pepper. Toss gently to coat evenly.
- Arrange the fries in a single layer on a parchment-lined baking sheet. Bake for 30 to 40 minutes, flipping them halfway through, until they are golden and crispy.
- Remove from the oven, let cool slightly on a rack, and serve immediately with your favorite dipping sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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