Crispy Polenta Fries (Parmesan & Herb)
Turn creamy corn grits into Crispy Polenta Fries! Enriched with Parmesan, mascarpone, and fresh herbs, then cut into sticks and cooked until golden and crisp. Serve with marinara or homemade aioli. A naturally gluten-free appetizer everyone loves.
Servings: 6 servings
Calories: 192kcal
Video
Ingredients
- 1 cup cornmeal polenta
- 3¼ cups low-sodium chicken broth
- ½ tsp Kosher salt
- ½ cup Parmigiano Reggiano, grated
- 2 Tbsp mascarpone cheese
- 2 Tbsp unsalted butter
- 2 Tbsp finely chopped herbs, such as oregano, basil, chives, parsley, tarragon, thyme, rosemary (I recommend using a combination!)
- Serving suggestions: marinara, aioli, or your favorite dipping sauce
Instructions
- Cook the polenta. Combine 1 cup of polenta, 3¼ cups of chicken broth, and ½ tsp Kosher salt in a medium sauce pan, then bring to a boil. Reduce the heat to medium-low, then stir until thick and creamy, about 20 minutes.
- Flavor the polenta. Stir in ½ cup of grated Parmesan, 2 Tbsp mascarpone, 2 Tbsp butter, and 2 Tbsp fresh herbs until the butter and cheese have melted.
- Transfer to a baking dish. Pour the warm polenta into a 9x13 baking dish lined with parchment paper. Use an offset spatula to flatten as evenly as possible.
- Cool the polenta. Refrigerate until completely cool, about 1 hour.
- Cut into fries. Turn the cooled polenta out onto a cutting board, then cut into small sticks. To do this, cut the polenta in half lengthwise, then cut the two halves into sticks about ¼-inch thick. This will yield ~28 polenta fries.
- Crisp the fries. Preheat an oven to 425°F / 220°C. Place the polenta fries on a parchment lined baking sheet, leaving a little space in between. Cook for 20 minutes, until golden brown around the edges.
- Broil to finish. Carefully flip the fries over. Preheat the broiler to high, then place the polenta fries on the rack closest to the broiler. Cook for 3-5 minutes, depending on the strength of your broiler, until crispy on the second side. Serve immediately with your favorite sauce. Enjoy!
Notes
- Note: Nutrition facts do not include marinara or aioli.
- Tips:
- Use traditional (not quick-cooking) polenta. Coarse or medium stone-ground grits work; avoid finely ground.
- Smooth warm polenta with an offset spatula—imperfections show once sliced.
- Cool completely before cutting into sticks so they hold their shape.
- Don’t skip oven-crisping—the fries need that final step for texture and structure.
Nutrition
Calories: 192kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 340mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
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