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Cheesy Polenta Fries


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  • Author: Megan Hastings
  • Total Time: 1 hour 40 minutes
  • Yield: 2 servings 1x

Description

Baked polenta fries are mixed with manchego cheese to be a delicious, crispy appetizer.


Ingredients

Scale
  • 3 cups water
  • 1 cup instant polenta (I used Colavita)
  • 1 tsp salt
  • ½ tsp ground thyme
  • ½ cup shredded manchego cheese
  • 1 tbsp oil (olive oil or avocado oil)
  • marinara sauce (for serving)

Instructions

  1. Bring water to boil in a high sided pot. Slowly add polenta to the pot and stir constantly until the polenta and water are mixed. Lower the heat to medium-low.
  2. Add salt and ground thyme to the pot. Stir frequently for about 5 minutes, or until polenta starts pulling away from the pot.
  3. Stir in the manchego cheese until melted.
  4. Pour into a 8×8 inch baking dish (sprayed with cooking spray), spread with a wet or oil covered spatula, and refrigerate for 30-45 minutes.
  5. Once the polenta has cooled and set, cut into 4 inch x ½ inch rectangles.
  6. Preheat oven to 450F. Brush or toss the polenta fries with oil. Bake for 25 to 35 minutes, turning once, until golden and crisp. Drain on a paper towel lined plate.
  7. Serve with marinara sauce for dipping.
  • Prep Time: 50 minutes
  • Cook Time: 50 minutes
  • Category: Appetizer
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