Baked Polenta fries are a great way to switch up your snack game this fall. Transform quick cook polenta into crispy, flavorful fries packed with herbs and lots of cheese. Serve with a homemade aioli and ketchup for a perfect fall appetizer!
Happy Sunday all! It’s now November, which means we are officially transitioning to fall-themed everything. Although I don’t like the cooler temperatures, I really enjoy fall recipes. Fall food always makes me think warm and cozy thoughts! These Baked Polenta Fries are no exception.
I first tried polenta fries at a restaurant and instantly fell in love. The fries were thick cut and super crispy, which is a must for my fries. I was shocked at how flavorful the fries were, because I think polenta is pretty bland. I knew I had to try to recreate them for the blog one day, even if they aren’t particularly Caribbean.
The recipe…
These polenta fries use pre-cooked polenta to save time. I heated the polenta with some milk to return it to a creamy consistency, then added fresh herbs and grated cheese.
After flavoring the polenta, I spooned it out on a baking tray lined with parchment paper and popped it in the freezer to set. The key to getting perfectly cut polenta fries is to make sure the polenta is very cold when you try to cut it.
Once the fries are cut, bake them in the oven until they are crispy. Remove the fries from the oven and let them cool. Then toss the cooked fries with a little olive oil and flaky salt and serve. So easy, and sooo good!
I made a quick aioli with olive oil, mustard, garlic, and sour cream. Serve the fries with the aioli and some ketchup and you’ve got a winner.
Looking for more fall recipes? Try:
Meatless Dominican & “Beef” Empanadas
Trini Grilled Salmon with Cilantro Lime Rice
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If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Baked Polenta Fries
Ingredients
- 1 lb precooked polenta
- 1/2 milk (or almond milk)
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh oregano, chopped
- 1 tbsp fresh rosemary, chopped
- 1/4 cup grated gruyere cheese
- 1/4 cup grated parmesan cheese
- 2 tsp olive oil
- coarse salt and pepper
Instructions
- Line a 9x9 or 10x10 square baking pan with parchment paper. Set aside.
- Remove precooked polenta from packaging and add to a large stock pot along with milk. Cook on medium high heat until polenta melts and turns creamy, about 5 minutes. Use a fork to break up the polenta while it cooks. You may need to add more milk if the polenta is too thick. Whisk in chopped fresh herbs, cheeses, and salt and pepper. Leave a handful of herbs to garnish. Taste and adjust seasonings as needed. Continue cooking polenta until the cheese melts completely, about 3 minutes.
- Using a spatula, spread the cooked polenta in an even layer into the baking pan. Place the pan in the freezer for 25-30 minutes, or until polenta is very firm.
- Preheat oven to 425 degrees. Remove polenta from the freezer and cut into 1/2 thick fries. If you want thinner cut fries, cut into 1/4 thick pieces. Transfer to lightly greased baking tray, leaving space between the fries. Bake for 10-12 minutes per side, or until golden brown.
- Remove fries from the oven and allow them to rest for about 5 minutes. Polenta fries will be very soft when they come out of the oven, but will harden. Once cooled, toss fries with olive oil, salt, and the remaining fresh herbs. Enjoy!
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