Cheesy Polenta Fries

Forget everything you know about french fries – these crispy polenta fries are about to rock your world.

Imagine biting through that perfectly golden crust to find a creamy, cheesy center that practically melts in your mouth.

They’re the ultimate upgrade to your appetizer game, and I guarantee they’ll disappear faster than you can say “seconds, please!”

What makes these polenta fries special is their incredible texture contrast – that satisfying crunch giving way to a soft, comforting interior.

The fresh rosemary and oregano infuse every bite with Mediterranean flavor, while the parmesan adds that irresistible umami kick that keeps you reaching for more.

Best of all? You can make them with pre-cooked polenta for a quick fix or from scratch for an extra-special touch.

Ingredients

If using pre-cooked polenta

• 1 package pre-cooked polenta (around 500g/17.5oz)
• 2 tbsp olive oil
• 1 sprig fresh rosemary, finely chopped
• 1 tsp dried oregano
• 1 pinch of salt and pepper (if needed, see notes)

If using quick cook polenta

• 1 cup quick-cook polenta (190g)
• 3 + 1/3 cups chicken stock (800ml)
• 4 tbsp butter (60g)
• ½ cup freshly grated parmesan (30g)
• 2 sprigs fresh rosemary, finely chopped
• 2 tsp dried oregano
• ½ tsp sea salt flakes (kosher salt)
• Pinch of pepper
• 1 tbsp olive oil

Steps

If using pre-cooked polenta

1. Pre-heat your oven to 430°F (220°C). Position the rack in the middle for even heat distribution.
2. Remove the pre-cooked polenta from its packet and pat thoroughly dry with paper towels. Any excess moisture will prevent proper crisping, so don’t skip this step!
3. Cut the polenta into fry shapes, aiming for pieces about ½-inch thick and 3-4 inches long. Try to make them roughly the same size so they cook evenly – inconsistent sizes will lead to some burning while others remain undercooked.
4. In a large bowl, combine the 2 tbsp olive oil, finely chopped rosemary, dried oregano, and pepper (no salt yet – pre-made polenta often contains salt already). Add the polenta fries and gently toss to coat them evenly in the oil and herbs. Your hands work best for this to avoid breaking the fries.
5. Arrange the fries on a parchment-lined baking sheet in a single layer, ensuring they don’t touch each other. Overcrowding will create steam and prevent crisping. Bake for 30-40 minutes until golden brown and crispy, flipping halfway through for even browning.

If making polenta from scratch (quick-cook)

1. Add the 3 + 1/3 cups chicken stock to a medium-sized pot and bring to a full rolling boil over medium-high heat.
2. Once boiling, reduce the heat to a gentle simmer. While whisking constantly with one hand, slowly pour in the polenta with the other hand in a thin, steady stream. This technique prevents lumps from forming. Continue whisking until all the polenta is fully incorporated and smooth.
3. Add the 4 tbsp butter, ½ cup freshly grated parmesan, herbs, salt and pepper. Stir continuously until the butter has completely melted and the polenta has thickened to a consistency similar to porridge (2-3 minutes). The polenta should pull away slightly from the sides of the pot when ready.
4. Lightly oil a 10×8 inch baking dish and line with parchment paper, leaving overhang on the sides for easy removal later. Pour the cooked polenta into the dish and use a spatula to spread it out evenly to a thickness of about ½ inch. Let the polenta cool completely at room temperature (about 1 hour), then cover with plastic wrap and refrigerate for at least 1-2 hours or overnight. The polenta needs to be thoroughly chilled and set to cut cleanly.
5. Pre-heat your oven to 430°F (220°C).
6. Once the polenta is fully set and firm to the touch, use the parchment paper overhang to lift it out of the tray. Transfer to a cutting board and cut into fry shapes about ½-inch thick and 3-4 inches long.
7. Line a baking sheet with parchment paper and arrange the fries in a single layer. Brush each fry with olive oil on all sides – this is key for achieving that crispy exterior. Bake in the oven for 30 minutes, flipping halfway through, until golden brown and crispy. You’ll know they’re done when the edges develop a deep golden color and the fries feel firm when gently pressed.
8. Serve immediately while hot and crispy. These polenta fries are delicious on their own or paired with marinara sauce, garlic aioli, or as a sophisticated side to a juicy steak.

Smart Swaps

• Use vegetable broth instead of chicken stock for a vegetarian version (1:1 ratio)
• Substitute nutritional yeast (2 tbsp) for parmesan to make it vegan
• Try fresh thyme (2 tsp) in place of rosemary for a different herbal note
• Add 1 tsp garlic powder to the herb mix for extra flavor dimension

Make It Diabetes-Friendly

• Use cauliflower puree to replace half the polenta (reduces carbs by approximately 15g per serving)
• Add 2 tbsp ground flaxseed to the polenta mixture to increase fiber and slow glucose absorption
• Serve with a high-protein dip like Greek yogurt herb sauce instead of ketchup to balance the glycemic impact
• Keep portions to 6-8 fries per serving (approximately 20g of carbs) and pair with a protein-rich main dish

Pro Tips

• For extra crispy fries, let the cut polenta pieces air-dry for 15-20 minutes before baking
• Don’t skip the chilling time if making from scratch – it’s crucial for the right texture
• A metal baking sheet conducts heat better than glass or ceramic, resulting in crispier fries
• Sprinkle with a little extra grated parmesan during the last 5 minutes of baking for an extra flavor boost