Crispy Baked Polenta Fries from Scratch

These oven baked polenta fries are seriously tasty and super easy to make. Crispy and golden on the outside. Cheesy, creamy, and seasoned with rosemary on the inside.

Polenta fries are the perfect finger food and make for tasty snacking with a dipping sauce. They are great served alongside an Aussie burger, with quick herb roasted salmon, or chicken in lemon sauce.

I haven't skimped on taste. These crispy polenta chips are truly cheesy with both ricotta and parmesan in the mix, giving their insides a delish creamy texture. Then there is the addition of herbs. Rosemary in the polenta mixture and sage salt to sprinkle.

The recipe is easy, even though it is from scratch. You simply make the creamy polenta, place it in a lined tin, allow it to set, cut to size, and bake.

Sara xxx

Ingredients for Polenta Fries

A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.

• Chicken Stock: Homemade chicken stock is always the best, but not necessarily convenient. If using store bought go for a low salt option. You can swap it out for vegetable stock to make this recipe vegetarian.
• Polenta: Use quick cook polenta as it saves valuable time. If you want to use general polenta that's perfectly fine, but expect to spend an additional 30 minutes on this recipe cooking the polenta.
  Important Note: Polenta is NOT the same as cornmeal. If you are unsure please read about the difference between cornmeal and polenta in my cornbread recipe.
• Ricotta: You can use reduced fat or full fat ricotta. Avoid smooth runny ricotta in tubs, you want the firm stuff.
• Parmesan: I like the combination of parmesan and ricotta, but you could swap the parmesan for another hard cheese of your choice. Tasty, cheddar, or a smoked cheddar would all work well.
• Butter: Salted or unsalted? That is the question. I use salted as my chicken stock doesn't have salt due to being homemade. If using a commercial chicken stock use unsalted butter and check to see if you need to season the polenta chip mixture further.
• Rosemary: Use fresh rosemary. Other herbs could quite easily be substituted like thyme, basil, or even sage. But if you do decide to use sage, then hold back on using the smoked sage salt.

Perfect Dipping Sauce Ideas

I love these polenta fries as a side dish to a main meal. I love them, even more, when they are dunked into a delicious dipping sauce or molten brie. Below are some dipping suggestions.

• Homemade Mayonnaise, which can also be made into garlic aioli.
• Hummus
• Honey Mustard Dressing/dip
• Smoked Salmon Dip
• Everything Bagel Dip
• Salsa Verde
• Marinara Sauce

Why Bake and Not Fry?

My first ever attempt at making polenta fries was a disaster. I thought I would be a genius and fry them. Instead, I ended up with an oily goopy mess. Next attempt I baked them and have not looked back since.

• Easier to make
• Less mess
• No oil, hot and bubbling away
• No splattering and potential burns
• Less oil
• Less hands on, meaning more time for you.
• Healthier for you than fried

How do you make Polenta Fries?

Sara's Top Tips

Make the polenta fries vegetarian

Instead of cooking the polenta in chicken stock use vegetable stock. Alternatively use salted water or chicken style stock.

Chill the polenta mixture well

The mixture does need a couple of hours of chilling time in the fridge. I find it works best when left in the fridge overnight. Make the polenta mixture the day before you want to make the chips.

Can I use prepared polenta?

This is one for my American readers. You don't see ready made, or packaged prepared polenta, in supermarkets in Australia. It just isn't a thing here.

Yes, you can use prepared polenta. Simply cut it up into the desired sized fries you would like. Do take into consideration that commercially made, read to eat polenta, will be seasoned, and probably have a high salt content. Be sure to taste them before adding salt for serving.

Handle with care

For even baking and avoid breaking the polenta fries turn them three quarters of the way through cooking. This will also ensure they turn golden brown on all sides and are beautifully crispy.

Printable Recipe

Baked Polenta Fries

Recipe Author: Sara McCleary

These oven baked polenta fries are seriously tasty and super easy to make. Crispy and golden on the outside. Cheesy, creamy, and seasoned with rosemary on the inside.

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Finger Food, Snacks

Cuisine Australian, Italian

Servings 6 people

Calories 325 kcal

Ingredients

• ▢ 1 L chicken stock
• ▢ 160 grams polenta
• ▢ 100 grams parmesan cheese
• ▢ 200 grams ricotta
• ▢ 25 grams butter
• ▢ 20 grams rosemary

Smoked Sage Salt

• ▢ 20 grams smoked salt
• ▢ 20 grams sea salt
• ▢ 5 grams sage finely chopped

Instructions

 

• Line a rectangular brownie tin with plastic wrap.
• In a large saucepan bring stock to the boil. Add polenta and reduce to a simmer. Continuously stir until the polenta is cooked through and all the stock has been absorbed.
• Remove pan from heat and stir through parmesan, ricotta, butter and rosemary.
• Leave to cool slightly and then place mixture in tin and smooth out evenly. Place plastic wrap over the top of the polenta mix. Smooth well with hands and place in the fridge for a few hours until chilled and set. I find it works best when left in the fridge overnight.
• When the polenta is set and you are ready to cook, preheat the oven at 180°C (360°F).
• Remove wrap from the top of the polenta, and carefully turn out in one piece on to a chopping board. Remove the rest of the wrap. Cut polenta into 2cm square fingers/chips.
• Place in the oven and bake for around 25 minutes until golden and crunchy.
• While polenta chips are baking, make the smoked sage salt.
• When chips are ready remove from oven and serve immediately with the smoked sage salt.

Smoked Sage Salt

• Place all ingredients in a small bowl and mix well. Store sage salt in an airtight container.

Oven Temperatures

All oven temperatures are fan forced.

Measurement Notes

All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

Recipe Notes

GENERAL COOK'S NOTES

All oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.

All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;

• 1 teaspoon equals 5ml
• 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
• 1 cup equals 250ml (Nth America use 237ml)
• 4 teaspoons equal 1 tablespoon
• I use the below unless specified in my recipes;

Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).

 

NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

NUTRITIONAL INFORMATION

The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

Calories: 325kcalCarbohydrates: 31gProtein: 16gFat: 14gSaturated Fat: 8gCholesterol: 42mgSodium: 3148mgPotassium: 302mgFiber: 2gSugar: 3gVitamin A: 595IUVitamin C: 2.6mgCalcium: 328mgIron: 2.1mg

Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles