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Make the best polenta fries at home! They’re perfectly golden on the outside and fluffy and tender within, using packaged polenta for a quick, easy, satisfying snack or side ready in just 30 minutes.
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Why you’ll love this family favorite recipe!
I’m no stranger to non-traditional fries. Most of the time, they’re a sneaky way to eat more veggies (like these carrot fries and baked zucchini fries). This time, I’m trading this creamy polenta with mushrooms, sliceable spinach polenta pie, and fluffy jalapeno cornbread for crispy polenta fries.
They’re delicious, surprisingly easy to make (especially with pre-cooked polenta), and endlessly customizable with your favorite seasonings. They’re also packed with complex carbs, vitamins, minerals, and antioxidants to help keep you full for longer. Plus, since they’re baked, not fried, they use way less oil.
Looking for more fries recipes? Try out these baked home fries, oven-baked sesame fries, and sweet potato fries.
The Ingredients
- Polenta: Save a ton of time and effort with a 16-oz tube of pre-cooked polenta. Use flavored polenta to switch things up.
How To Season Polenta Fries
For this recipe, I used a simple mix of salt, pepper, and Italian seasoning. However, just like potato fries, there are plenty of ways to flavor homemade polenta fries:
- Other seasonings (onion powder, garlic powder, cayenne/chili powder, smoked paprika, cumin, chipotle powder, truffle salt, etc.)
- Other herbs (thyme, rosemary, sage, oregano, etc.)
- Nutritional yeast (for ‘cheesy’ flavor)
- Seasoning blends (Cajun seasoning, BBQ seasoning, lemon black pepper, etc.)
For extra crunchiness, lightly coat the polenta fries in cornstarch before cooking.
How to Make Polenta Fries
Step 1: Preheat the oven to 450°F/230°C and line a large baking sheet with parchment paper or a silicone mat. Remove the polenta from its packaging, pat it dry, and slice it into ½-inch wide fries.
Step 2: In a large bowl, mix the olive oil, salt, pepper, and Italian seasoning. Then, working a few at a time, toss the polenta into the mixture to coat, and transfer to the baking sheet in a single layer.
Step 3: Bake the polenta fries for 15-20 minutes, or until golden and crispy. Flip halfway for even browning. Remove from the oven and serve with an optional extra sprinkle of salt and/or your favorite dipping sauce.
FAQs
Sure! Cook the polenta (optionally seasoned to your liking) according to its package instructions, pour it into a lined loaf pan, and chill until set. You can store it for up to 2 days before slicing and baking.
There are a few ways to maximize crispiness. First, make sure the polenta is patted dry (liquid can cause steaming) before tossing it into the oil blend. Also, make sure to use enough oil. Also, avoid overcrowding the fries on the baking tray, and increase the baking time if needed.
Sure! Work in batches if necessary, spreading them in a single layer with space between, and air fry at 400°F/200°C for 10-15 minutes, flipping halfway.
Pro Recipe Tips
- Use chilled polenta: It needs to be firm and chilled for the easiest slicing and to avoid mushy polenta fries.
- Adjust the shape and size: From fries to slabs, to triangles, or small cubes. Just make sure to cut them evenly and know that cooking time will vary based on their thickness (thinner = crispier overall).
- For the crispiest polenta fries: Pat the polenta dry, if needed, use oil, and avoid overcrowding the baking tray (which causes steaming!).
Storage Instructions
Fridge: In an airtight container for 4-5 days.
Freeze: Spread on a tray and flash-freeze until solid, then transfer to a Ziplock/Stasher for up to 3 months. Thaw overnight or reheat from frozen.
Reheat: In the oven at 375°F/190°C until warm and crispy (about 10-15 minutes).
More Easy Fries Recipes
Vegan Appetizers
Crispy Green Bean Fries [Baked + Air Fryer]
Vegan Appetizers
Crispy Home Fries Recipe
Vegan Dinners
Oven Baked Sesame Fries
Vegan Dinners
Easy Oven Baked Sweet Potato Fries
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Simple Polenta Fries
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Ingredients
- 1 (18-ounce) package of pre-cooked polenta
- 3 tablespoons of olive oil
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
- ½ teaspoon of Italian seasoning
Instructions
- Preheat the oven to 450 degrees F (232 degrees C. Line a baking sheet with parchment paper or a silicone mat.
- Remove the polenta from its packaging and pat dry. Slice into bite-sized French fry shapes, keeping the pieces evenly sized.
- In a large bowl, whisk together the olive oil, salt, pepper, and Italian seasoning.
- Working in batches, add a few fries at a time to the oil mixture and gently toss to coat evenly. Place the coated fries on the prepared baking sheet in a single layer.
- Repeat until all fries are coated and arranged on the baking sheet.
- Bake for 15 to 20 minutes, or until the fries are golden and slightly crisp.
- Remove from the oven and serve hot with your favorite dipping sauce or an extra sprinkle of salt, if desired.
Notes
- Use chilled polenta: It needs to be firm and chilled for the easiest slicing and to avoid mushy polenta fries.
- Adjust the shape and size: From fries to slabs, to triangles, or small cubes. Just make sure to cut them evenly and know that cooking time will vary based on their thickness (thinner = crispier overall).
- For the crispiest polenta fries: Pat the polenta dry, if needed, use oil, and avoid overcrowding the baking tray (which causes steaming!).
