I’ve got a soft spot for fries! If I see them on a menu, then you know what I’m ordering! How predictable, right?! Shoestring, thick cut, wedge and sweet potato are all delicious options but have you ever tried Polenta fries?! If you haven’t, then you’re missing out! They’re are savoury, crispy and creamy and too good for words!
My Creamy Polenta recipe (minus the heavy cream) serves as the base for these Crispy Polenta Fries. Once cooked, the polenta is poured into a baking dish and chilled until set. It’s then cut into fries, brushed with olive oil and seasoned with garlic powder. Off to the oven they go and watch them transform into marvellous and crispy fries. Enjoy them as is or dip them in my Lemon Herb Aioli and a store-bought or homemade marinara for some extra flavour and fun! Fries aren’t complete without a little dip!
My Crispy Polenta fries with Lemon Herb Aioli make for a fantastic snack, appetizer or side dish! Indulge on your own or share them with friends and watch them disappear! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Serves: 4
Ingredients:
Polenta Fries
Homemade Polenta recipe (omitting the heavy cream) (See Notes below)
3 1/2 Tbsp olive oil
1/2 tsp garlic powder
1/4 cup Parmesan cheese, freshly grated (See Notes below)
2 Tbsp fresh parsley, finely chopped
Homemade Lemon Herb Aioli, for dipping
Store-bought or homemade marinara sauce, for dipping
Lemon Herb Aioli
1/2 cup mayonnaise
Juice of 1/2 lemon (approx. 2 Tbsp)
1 Tbsp fresh parsley, finely chopped
1 tsp fresh rosemary, finely chopped
2 cloves garlic, minced (approx. 1 tsp)
1/4 tsp kosher salt
Freshly ground pepper, to taste
Instructions:
Grease a 8” x 8” metal baking pan with 1/2 Tbsp olive oil and set aside.
Creating the Polenta Fries: Prepare the polenta in accordance with my Creamy Polenta recipe, omitting the 1/4 cup of heavy cream. Once cooked, immediately pour the polenta into the greased baking pan, ensuring it is evenly distributed. Store the polenta in the refrigerator for 1 1/2 hours to allow it to set.
Preheat the oven to 425F and line a 11” x 13” rimmed baking sheet with parchment paper. Drizzle 1 1/2 Tbsp olive oil over top.
Run a spatula or a table knife around the inside of the baking pan to loosen the polenta. Then, invert the polenta onto a cutting board. Cut the polenta into 4 even squares. Grab one of the squares and cut it into 6 fries, measuring approximately 1/2 inch in width. Repeat the process for the remaining squares.
Transfer the Polenta Fries to the baking sheet and brush them with the remaining 1 1/2 Tbsp olive oil. Season with garlic powder.
Bake for 40 minutes, flipping the fries over half way through the cooking time.
Making the Lemon Herb Aioli: While the Polenta Fries are baking, to a medium bowl, add the mayonnaise, lemon juice, parsley, rosemary, garlic, salt and pepper and whisk until fully incorporated. Set aside.
The Finishing Touch: Remove the Polenta Fries from the oven and top them with freshly grated Parmesan cheese and chopped parsley.
Transfer them to a serving platter or plate. Serve them with Lemon Herb Aioli and your favourite marinara sauce and enjoy!
Notes:
Making the Polenta: To make these magical Crispy Polenta Fries, use my Creamy Polenta recipe, while omitting the 1/4 cup heavy cream. The heavy cream will make the fries softer, more pliable and less crispy. Crispy with substance is what we are looking for here!
Fresh Is Best: Nothing quite compares to freshly grated Parmesan cheese! It’s rich, nutty and too savoury for words. At your local grocer, you’ll find pre-grated Parmesan cheese and the shelf-stable varieties but, I highly recommend buying a piece of fresh Parmesan and doing the grating on your own. It makes a world of difference. Once you try freshly grated, you’ll never go back!
