Garlic Parmesan polenta fries are crispy outside and tender and creamy on the inside. Herbs, parmesan, and garlic make these so flavorful and ready for your favorite dipping sauce.
Feel free to read more about this recipe.
- What’s to love about this recipe?
- Garlic Parmesan Baked Polenta Fries recipe tips.
- Using instant polenta
- Preparing the polenta for polenta fries
What’s to love about this recipe?
This recipe is made using instant or quick cooking polenta, saving preparation time. And, freshly made polenta just tastes better than prepared, packaged polenta.
Polenta is bland—let’s face it. This recipe is not! The herbs, parmesan, and garlic are added to the polenta as it cooks and adds a ton of flavor.
After allowing the cooked polenta to cool in a sheet pan, it is quickly sliced into fries and baked for 20-30 minutes until golden. So good dipped in ketchup, the special sauce or drizzled with chimichurri.
Garlic Parmesan Polenta Fries-Recipe Tips
Instant polenta
Instant polenta was used in this recipe. It is finely ground, resembling regular cornmeal, absorbing the cooking liquid in just a matter of minutes. Regular polenta requires at least 40 minutes cooking time.
The ratio of water to polenta for this recipe is quite different from preparing a traditional polenta recipe. I found that cutting the water almost in half was best for crispier fries.
If you have the regular polenta, please feel free to use that and follow the directions for cooking. Check out my post here.
An unopened package of polenta typically has a shelf life of at least one year. After opening store in an airtight storage container and keep it in a dark, cool place.
Preparing Polenta for Polenta fries.
This recipe calls for spreading the cooked polenta in a baking sheet pan. Baking sheet pans have rolled edges with a lip around the entire pan.
Spray the sheet pan with cooking spray or brush with oil so that the polenta easily releases from the pan. You can use parchment paper, but I find it easier to use the sheet pan.
The recommended size sheet pan for this measurements in this recipe is 8X12″ for perfect 1/4″ thick fries. Or, spread onto a cookie sheet.
Use a spatula to gently pat the polenta mixture into the pan.
After an hour in the refrigerator, set a cutting board on top of the pan with the polenta. Flip it over and it should easily release from the pan onto the cutting board.
With long side facing you, cut ¾” slices vertically using a sharp knife or pizza cutter. Then make one cut in the middle horizontally (as shown).
Find out more about polenta here and check out my famous baked Parmesan polenta cake with mushroom and eggplant ragout.
Garlic Parmesan Baked Polenta Fries
Garlic Parmesan polenta fries with herbs, parmesan, and garlic are baked until crispy outside and just tender and creamy on the inside.
3-4
servings30
minutes40
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
2-1/2 cups water
1 cup instant/quick cooking polenta
1/4 cup of pecorino Romano or parmesan cheese, additional for garnish
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 clove garlic, pressed or finely minced
3-4 Tablespoons olive oil
Fresh, finely chopped parsley (for garnish)
- Special Sauce
1/4 cup mayonnaise
2 Tablespoons ketchup
2 Tablespoons sour cream
2 teaspoons pickle juice
1/2 teaspoons Worcestershire sauce
Hot sauce (optional)
A pinch of paprika
- Lemony Garlic Yogurt Sauce
Directions
- Prepare a 8X12” sheet pan (see tips) with olive oil or cooking spray. Or line the sheet pan with parchment paper, making sure to have a large enough piece so that you can use the parchment paper to lift the polenta from the pan.
- Bring 2-1/2 cups water to a boil in a medium saucepan.
- Meanwhile, mix the dried polenta, salt, pepper, dried herbs in a bowl.
- Once water is boiling, slowly add the polenta/seasoning mixture and fresh garlic, stirring with a whisk as you pour the polenta into the boiling water. The mixture will come together almost immediately.
- Turn off heat and add the Parmesan or Pecorino Romano cheese while stirring to thoroughly to combine ingredients.
- Scoop the polenta onto the prepared sheet pan. Using the back of a spatula press onto the sheet pan, smoothing the top-see recipe tips.
- Store in refrigerator for at least an hour to cool and set.
- Preheat oven to 425 degrees F.
- Prepare a large or two medium sized sheet pans with olive oil or cooking spray.
- Remove polenta from refrigerator. For the parchment paper method, remove from pan onto cutting board. If you are not using parchment paper, put a cutting board on top of the pan and flip it over.
- With long side facing you, cut ¾” slices vertically using a sharp knife or pizza cutter. Then make one cut in the middle horizontally.
- Lift each slice onto the prepared baking sheet, leaving room between fries.
- Brush the tops with olive oil and bake for 20-30 minutes. Keep your eye on the fries. You will know they are done, when they are golden in color. Then using a spatula, remove your fries from the oven and test for texture. You want a golden exterior but not rock hard.
- Serve with special sauce or healthy lemon sauce, chimichurri, or your favorite ketchup.
- Special Sauce
- Mix all the ingredients together. Enjoy!
Notes
- Polenta fries are best eaten right away. To reheat, wrap fries in aluminum foil and reheat in 350 degree oven until heated through, about 15-20 minutes.
- This recipe was also doubled in size and tested. Spread the mixture using the back of a spatula in a large sheet pan trying for about 1/4″ thick.
- Store leftover fries in the refrigerator.
- Leftover sauce should be stored, covered in the refrigerator for up to five days.
Feel free to read more about this recipe.
- What’s to love about this recipe?
- Garlic Parmesan Baked Polenta Fries recipe tips.
- Using instant polenta
- Preparing the polenta for polenta fries
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Try these fries with a few of my other recipes?
