Polenta Fries
User Reviews
4.6
36 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Cooling and Chilling Time
1 hr 20 mins
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Total Time
2 hrs 15 mins
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Servings
8
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Calories
333 kcal
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Cuisine
Italian, Italian-American Fussion
Polenta Fries
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Our baked Polenta Fries make a delicious appetizer or can be served as a delicious side dish. They're crisp on the outside and slightly creamy on the inside. Serve them with your favorite dipping sauce!
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Ingredients
tarragon aioli
- ½ cup mayonnaise
- 2 teaspoons minced tarragon
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
marinara
- 1/2 cup marinara sauce
polenta fries
- 3 1/2 cups unsalted chicken stock
- 1 ½ cups coarse ground yellow cornmeal
- 2 tablespoons unsalted butter, softened
- 3 1/2 ounces grated Parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Tarragon Aioli
- Place all ingredients into a mixing bowl and whisk together. Season with salt and pepper and set aside until ready to use.
Baked Polenta Fries
- Pour stock into a medium saucepan, place over medium heat and simmer. Slowly whisk in cornmeal until fully incorporated, lower heat to low and continue to stir for about 20 minutes, until mixture is thick and creamy.
- Stir in butter, 2 ounces Parmesan and salt. Season with black pepper.
- Stir until no lumps remain, then pour mixture into a parchment lined 9”x13” baking sheet with a 1” lip. Evenly spread and allow mixture to cool for about 20 minutes before placing into the refrigerator. Refrigerate for about 1 hour.
- Remove polenta from refrigerator and invert onto a clean cutting board. Remove parchment and cut polenta into 1”x 3” sticks.
- Preheat oven to 450˚F. Line a half sheet pan with parchment and spray with cooking spray. Line polenta fries onto prepared baking sheet, about 1/2 inch apart. Spray polenta fries with cooking spray.
- Bake fries for about 25 minutes or until fries are golden brown and crisp. Remove from oven and top with remaining grated Parmesan.
- Transfer fries to a platter and serve fries with tarragon aioli and marinara sauce (optional).
Notes
- Once polenta fries have been cut, spray air fryer basket with cooking spray. Line basket with fries, 1/2 inch apart. Heat air fryer to 400˚F. Bake for 15 minutes, until golden brown and crisp. Remove from basket and sprinkle with remaining Parmesan.
- Polenta Fries can be made up to 2 days ahead of time. Once fries have baked, cool completely. Transfer to an airtight container and refrigerate for 2 days.
- To reheat, pat fries dry with a paper towel. Preheat oven to 400˚F. Line fries onto a parchment lined baking sheet and bake for 10 minutes or until heated through and fries crisp back up. Immediately top with grated Parmesan and serve.
- Unlike potato French fries, these baked polenta fries freeze and reheat very well. Once refrigerated polenta has been sliced into fries, transfer them to a parchment lined baking sheet, about 1/2 inch apart. Then transfer polenta fries to freezer and freeze until each fry is fully frozen, then transfer to a resealable, freezer safe bag. Remove as much air from the bag as possible and store in the freezer for up to 2 months.
- To reheat, Preheat oven to 450˚F. Transfer frozen fries onto a parchment lined baking sheet sprayed with cooking spray. Bake fries for 35 to 40 minutes or until golden brown and crisp. Immediately top fries with grated Parmesan and serve.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
28g
(9%)
Protein
11g
(22%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Cholesterol
27mg
(9%)
Sodium
802mg
(33%)
Potassium
288mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
291IU
(6%)
Vitamin C
2mg
(2%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 802mg | 33% |
| Potassium | 288mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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