Crispy Baked Polenta Fries

Michelle Davis

Polenta is poured into a pan, chilled until firm, then cut into sticks and baked at high heat until the outside turns golden and crisp. The interior stays soft and savory, making for a satisfying contrast in every bite. They work as a snack, appetizer, or side dish and take about an hour including chilling time.

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Prep Time 45

Cook Time 35

Total Time 1 20

Course Side Dish

Cuisine Italian

Servings servings

Calories 247 kcal

Equipment

Medium saucepan
Whisk
9x9-inch baking dish
Sharp knife
Baking sheet
Parchment paper

Ingredients

For the Polenta Base

3 cups water
1 teaspoon sea salt
1 cup medium-ground yellow cornmeal preferably non-GMO or organic
2 tablespoons nutritional yeast for savory depth
1 tablespoon extra virgin olive oil

For Baking and Garnish

2 tablespoons cornstarch helps create a crisp coating
1 tablespoon olive oil for brushing before baking
1 teaspoon garlic powder
½ teaspoon black pepper fresh ground

Instructions

Bring 3 cups of water to a light boil in a medium saucepan. Add the sea salt.
Slowly whisk in the cornmeal in a steady stream, avoiding lumps. Continue to stir frequently over low heat until the polenta thickens and pulls away from the edges of the pot—about 10-12 minutes.
Stir in nutritional yeast and 1 tablespoon of olive oil. Mix well and remove from heat.
Pour the mixture into a 9x9-inch parchment-lined baking dish. Use a spatula to smooth it evenly. Refrigerate for at least 30 minutes, or until completely firm.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Remove firm polenta from the fridge and turn it out onto a cutting board. Slice into ½-inch thick fries.
Toss the fries with cornstarch, garlic powder, and black pepper for extra crunch. Arrange on the baking sheet without overlapping.
Brush or spray with olive oil and bake for 30-35 minutes, turning halfway through, until golden and crispy on all sides.

Notes

Substitute nutritional yeast with smoked paprika for a different depth of flavor.
Use pre-cooked polenta to save time—just slice and bake!
Toss fries with fresh rosemary or thyme before baking for an aromatic twist.

Nutrition

Calories: 247kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 593mgPotassium: 216mgFiber: 5gSugar: 1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 10mgIron: 2mg

Keyword Baked Polenta Fries

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