Description
Golden on the outside and creamy on the inside, these crispy baked parmesan polenta fries are the ultimate savory snack. Perfect for dipping and loaded with cheesy goodness, they make a fun twist on traditional fries.
Ingredients
Scale
- 1 cup polenta (coarse cornmeal)
- 3 cups water or vegetable broth
- 2 tablespoons butter
- 1/2 cup grated parmesan cheese (plus more for topping)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Olive oil or cooking spray (for baking)
- Fresh herbs (optional, finely chopped parsley or thyme)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring water or broth to a gentle boil in a medium saucepan. Gradually whisk in polenta, stirring constantly. Reduce heat and cook for about 10 minutes until thick and creamy.
- Stir in butter, salt, garlic powder, and parmesan cheese. Mix well.
- Pour hot polenta into a greased 8×8 inch baking dish. Smooth the top and refrigerate for at least 1 hour or until firm.
- Remove chilled polenta and cut into fry-shaped strips. Place on the prepared baking sheet in a single layer.
- Spray or brush fries lightly with olive oil and sprinkle with extra parmesan.
- Bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Garnish with fresh herbs and serve hot with your favorite dipping sauce.
Notes
- Refrigerate polenta overnight for firmer texture and easier slicing.
- For extra crisp, broil fries for 2 minutes after baking.
- Swap parmesan for cheddar or vegan cheese if preferred.
- Air fryer method: cook at 400°F for 15–18 minutes, flipping halfway.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack, Side Dish
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 0g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: polenta fries, baked fries, parmesan polenta, vegetarian snacks, crispy polenta