Polenta isn’t just for soft bowls topped with ragù — once chilled and set, it can be cut into sticks and baked into fries. These rosemary-scented polenta fries are crisp on the outside, creamy inside, and finished with a smoked sage salt that makes them a little more special. They work as an appetizer, a snack, or a side dish where regular fries might feel too familiar.

Why bake these fries, instead of frying?

Well. There is far less mess in the oven. No hot oil to deal with and associated cleaning up. You know, those splatters that cover not only you but the stove and half the kitchen.

The result, wonderfully crunchy polenta fries. The time spent chilling the polenta mixture in the fridge, ensures the fries hold their shape while baking, resulting in a beautiful golden hue and a satisfying crunch.

I served them on this occasion with a simple to make smoked sage salt. But they could just as well be served with a dip of garlic aioli.

How to Make Baked Polenta Fries

1. Prepare the Polenta Mixture

• Line the pan: Line a rectangular brownie tin with plastic wrap.
• Boil the stock: In a large saucepan, bring the chicken stock to a boil.
• Cook the polenta: Add the polenta to the boiling stock and reduce the heat to a simmer. Continuously stir the mixture until the polenta is cooked through, and all the stock has been absorbed.
• Add remaining ingredients: Remove the pan from the heat and stir in the grated parmesan, ricotta, butter, and chopped rosemary.
• Set the polenta: Leave the mixture to cool slightly and then transfer it to the prepared tin. Smooth out the mixture evenly. Place plastic wrap over the top of the polenta mixture and smooth well with your hands. Place the tin in the refrigerator for a few hours until chilled and set. For best results, leave it in the refrigerator overnight.

2. Prepare the Polenta Fries

• Preheat the oven: When you are ready to cook the fries, preheat the oven to 360°F (180°C).
• Cut the polenta: Remove the plastic wrap from the top of the polenta and carefully turn it out in one piece onto a chopping board. Remove the rest of the plastic wrap. Cut the polenta into 2 cm square fingers/chips.

3. Bake the Polenta Fries

• Bake the fries: Place the polenta fries on a baking tray and bake in the preheated oven for about 25 minutes until they are golden and crunchy.

4. Prepare the Smoked Sage Salt

• Combine the ingredients: While the polenta fries are baking, make the smoked sage salt by combining the smoked salt, sea salt, and finely chopped sage in a bowl.

5. Serve

• Serve the fries: When the fries are ready, remove them from the oven and serve immediately with the smoked sage salt sprinkled on top.

Crispy Baked Rosemary Polenta Fries

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4.8 from 6 reviews

• Author: Sara McCleary
• Total Time: 45 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Crispy polenta fries baked to golden perfection. Delicious with smoked sage salt or garlic aioli.

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Ingredients

Units USM Scale 1x2x3x

• 4 cups (946 ml) chicken stock
• 1 1/3 cups (315 ml) polenta
• 1 1/4 cups (296 ml) parmesan cheese, grated
• 1 2/3 cups (400 ml) ricotta
• 2 tablespoons butter
• 1 tablespoon rosemary, chopped
• 1 tablespoon smoked salt
• 1 tablespoon sea salt
• 1 teaspoon sage, finely chopped

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Instructions

1. Prepare the Polenta Mixture
2. Line a rectangular brownie tin with plastic wrap.
3. In a large saucepan, bring the chicken stock to a boil.
4. Add the polenta to the boiling stock and reduce the heat to a simmer. Continuously stir the mixture until the polenta is cooked through, and all the stock has been absorbed.
5. Remove the pan from the heat and stir in the grated parmesan, ricotta, butter, and chopped rosemary.
6. Leave the mixture to cool slightly and then transfer it to the prepared tin. Smooth out the mixture evenly. Place plastic wrap over the top of the polenta mixture and smooth well with your hands. Place the tin in the refrigerator for a few hours until chilled and set.
7. Prepare the Polenta Fries
8. Preheat the oven to 360°F (180°C).
9. Remove the plastic wrap from the top of the polenta and carefully turn it out in one piece onto a chopping board. Remove the rest of the plastic wrap. Cut the polenta into 2 cm square fingers/chips.
10. Bake the Polenta Fries
11. Place the polenta fries on a baking tray and bake in the preheated oven for about 25 minutes until they are golden and crunchy.
12. Prepare the Smoked Sage Salt
13. Combine the smoked salt, sea salt, and finely chopped sage in a bowl.
14. Serve
15. When the fries are ready, remove them from the oven and serve immediately with the smoked sage salt sprinkled on top.

Notes

• For extra crispy fries, lightly brush them with olive oil before baking.
• If you don’t have ricotta, substitute with an equal amount of mascarpone cheese.
• Store leftover polenta mixture in the refrigerator for up to 3 days before frying.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Oven-Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 300
• Sugar: 5
• Sodium: 400
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 4
• Protein: 10
• Cholesterol: 20

If you liked this, you are going to love these favorite polenta recipes:

Italian Oxtail Osso Bucco with Creamy Parmigiano Polenta

White Truffle Polenta with Parmigiano Reggiano 24 Months

30-Minute Cherry Tomato Polenta

Mushroom Ragout and Creamy Polenta

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