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Crispy polenta fries topped with grated cheese and chopped parsley on a plate, with a bowl of dipping sauce in the background.
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Polenta Fries

These polenta fries are the crispy, golden side you didn't know dinner was missing. The outside shatters into a crackly crust, while the inside stays light and tender. The secret is cooking the polenta stiff and chilling it cold before you slice, so they crisp up in the oven instead of slumping. I'll show you how to get there.
Course Side Dish
Cuisine American, Italian
Diet Gluten Free
Prep Time 9 minutes
Cook Time 25 minutes
Refrigeration 2 hours
Total Time 2 hours 34 minutes
Servings 6
Calories 190kcal
Author Wendy Polisi

Ingredients

  • 3 cups broth vegetable, beef, or chicken
  • 1 teaspoon sea salt plus more for finishing
  • 1 cup polenta
  • ½ cup grated fresh parmesan
  • 1 teaspoon Italian seasoning or pizza seasoning
  • ½ teaspoon garlic powder
  • 2 tablespoons cornstarch
  • 2 tablespoons avocado oil or other neutral cooking oil

Instructions

  • Line an 8 x 8 pan with parchment paper and spray with oil.
  • Bring the broth to a boil in a saucepan. Add the salt and whisk in the polenta in a steady stream.
  • Reduce the heat to low, and cook, stirring often, for 5 to 8 minutes, until the liquid is absorbed.
  • Stir in the parmesan, Italian seasoning, and garlic powder.
  • Pour the mixture into the pan and then spread until even. Refrigerate for at least 2 hours, or overnight.
  • Turn the polenta out onto a cutting board, and blot any moisture off the surface.
  • Cut into fries about ½ inch wide.
  • Put the cornstarch in a small dish and coat the fries with the cornstarch, then brush with the oil.

Oven

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper
  • Arrange the fries in a single layer on the prepared baking sheet. Bake for 30 minutes, until golden brown.
  • Sprinkle with salt and serve

Air fryer

  • Preheat your air fryer to 400°F. Arrange the polenta fries in a single layer, cooking in batches if needed.
  • Cook for 22 to 25 minutes, until golden brown.

Notes

Make It Ahead

The polenta can be made a full day ahead. Or make it early in the day, then leave it to chill until dinner. When you're ready, you slice and cook. That part takes less than 10 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 992mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 0.01mg | Calcium: 105mg | Iron: 0.5mg