Crispy Baked Polenta Fries
User Reviews
5
Crispy Baked Polenta Fries
Description
This recipe for Crispy Baked Polenta Fries uses either pre-cooked polenta or a quick-cook polenta base. When using pre-cooked polenta, it is patted dry and sliced into even fries before being tossed with olive oil and herbs like rosemary and oregano. When making from scratch, the polenta is cooked in chicken stock then enriched with butter, Parmesan cheese, and herbs, spread into a pan, chilled to set, and then cut into fries.
The fries are baked at a high temperature until they develop a golden-brown, crispy crust while maintaining a soft interior. The seasoning with aromatic herbs and mild salt enhances the natural corn flavor. The option to pan-fry is also mentioned, for an alternative crispness.
These fries serve as a side dish or snack suitable for pairing with dips or sauces. The recipe’s flexibility in preparation and seasoning makes it adaptable to various tastes and dietary preferences.
Pre-cooked polenta brands vary in salt content, so seasoning should be adjusted after tasting. Leftover fries freeze well both before and after cooking, offering convenience. Using fresh herbs imparts a brighter flavor.
Ingredients
If using pre-cooked polenta
- 1 polenta around 500g/17.5oz, pre-cooked, package
- 2 tbsp olive oil
- 1 rosemary finely chopped, fresh sprig
- 1 tsp oregano dried
- 1 Pinch salt if needed, see notes
- 1 Pinch black pepper if needed, see notes
If using quick cook polenta
- 1 cup polenta 190g, quick-cook
- 3 + 1/3 cups chicken stock (800ml)
- 4 tbsp butter (60g)
- ½ cup Parmesan Cheese 30g, freshly grated
- 2 rosemary finely chopped, sprigs, fresh
- 2 tsp oregano dried
- ½ tsp sea salt kosher salt, flakes
- Pinch black pepper
- 1 tbsp olive oil
Instructions
If using pre-cooked polenta
- Pre-heat the oven to 430F/220C.
- Remove the pre-cooked polenta from it’s packet and pat dry if it has any excess moisture.
- Cut the polenta into fries, try to make them roughly the same size so they cook evenly.
- Add the olive oil, herbs and pepper (no salt) to a large bowl and add the polenta fries. Toss to coat them in the oil and herbs.
- Place the fries on a baking sheet in an even layer and bake for 30-40 minutes until golden brown and crispy.
If making polenta from scratch (quick-cook)
- Add the chicken stock to a medium sized pot and bring to a boil.
- Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
- Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
- Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
- Pre-heat the oven to 430F/220C.
- Once chilled and completely set, remove the polenta from the tray and cut into fries.
- Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve with as a side or appetizer.
Notes
- Pat pre-cooked polenta dry before cutting to prevent sogginess.
- Cut fries uniformly to ensure even baking.
- Season fries after tasting since pre-cooked polenta can be salty.
- Prepare polenta in advance to chill at least one hour or overnight before baking if making from scratch.
- Leftover fries can be frozen both before and after cooking.
- Frying is an option for crispier texture if preferred over baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 611mg | 25% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 580IU | 12% |
| Calcium | 162mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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