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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5 from 4 reviews

• Author: Sara McCleary
• Total Time: 45 minutes
• Yield: 6-8 servings 1x

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Description

Delicious when dusted with a smoked herb salt or dipped in a garlic aioli, these baked polenta fries are a wonderfully crisp side.

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Ingredients

Units USM Scale 1x2x3x

For the Polenta Fries

• 4 cups chicken stock
• 1 1/3 cups polenta
• 1 1/4 cups parmesan cheese, grated
• 1 2/3 cups ricotta
• 2 tablespoons butter
• 1 tablespoon rosemary, chopped

For the Smoked Sage Salt

• 1 tablespoon smoked salt
• 1 tablespoon sea salt
• 1 teaspoonsage, finely chopped

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Instructions

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.

Notes

I used rosemary as my herb of choice in these polenta fries. You don’t have to; rosemary could quite easily substituted with thyme, basil, or even sage. But if you do decide to use sage, then hold back on using the smoked sage salt, and serve with aioli or your favorite bbq sauce instead.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Appetizer, Side
• Method: Baking
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 300
• Sugar: 2g
• Sodium: 690mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 13g
• Cholesterol: 40mg

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