These crispy baked polenta fries are made with pre-cooked polenta, olive oil, and simple spices for an easy, oven-baked side with a golden, satisfying texture. A great alternative to traditional fries, they come together quickly with minimal prep.
A Note From Kristen
I’ve made polenta fries a lot of different ways over the years, but this version is the one I come back to. Using pre-prepared polenta keeps things simple, and a quick toss with olive oil and a few pantry spices gives you crispy, golden fries with barely any effort. They’re perfect when you want something a little different than potatoes but just as satisfying! Happy eating!
~Kristen
Ways to Serve These Tasty Fries
- Serve with marinara sauce, garlic aioli, or a creamy ranch-style dip.
- Pair with salads, grain bowls, or roasted vegetables for an easy meal.
- Sprinkle with grated Parmesan, chopped fresh herbs, or chili flakes before serving.
- Add to a snack board with olives, pickles, and sliced vegetables.
- Serve alongside veggie burgers or my chickpea salad sandwich as a crispy side.
Top Tips for Perfect Polenta Fries
- Alternatively, you can slice the pre-prepared polenta into any shape of your choosing before baking. Sometimes I slice it into cubes to make polenta croutons!
- Coconut and avocado oil work well as an alternative to olive oil, if preferred.
- The combo of black pepper and garlic make such a tasty combo, but you can certainly toss the polenta with any spices of your choosing before baking!
- These fries are quite neutral in flavor, versatile and accommodate a variety entrees and condiments. I highly recommend experimentation!
Storing and Reheating
These store well in airtight container in the refrigerator for up to one week. Reheat in a 400 degree oven until warmed throughout.
More Delicious Fries Recipes You Might Like
Crispy Garlic Pepper Polenta Fries
Ingredients
- 1 18-ounce tube pre-prepared polenta
- 2 tbs extra virgin olive oil
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 tsp sea salt
Method
- Preheat oven to 450°F. Line a cookie sheet with parchment paper, set aside.
- Cut the polenta log in half crosswise. Cut each half in half lengthwise to make 4 long pieces. Slice each piece lengthwise into 3 to 5 fries.
- Place your fries in a single layer on your parchment lined cookie sheet.
- Sprinkle with seasonings and drizzle with olive oil.
- Bake for 20 minutes, then remove and flip fries.
- Bake for an additional 20 minutes or until desired crispness is achieved.
- Serve alone, or with a favorite condiment (I like marinara). Enjoy!
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
Hi! I’d love to make this but would be making my own polenta – any thoughts on that? Any direction? My upstairs neighbour is vegan and I’m gluten free (celiac). We’re so happy to find someone else with food/diet requirements and we’re challenging each other with delicious recipes. Will be pleased to review once enjoyed.
Hi! Thanks for stopping by. 🙂 Yes, you can most certainly do that! You would need to cook around 1 cup of dry polenta according to package instructions, then you will pour it into a square baking pan and pop it into the fridge for about 1 hour or until the polenta has solidified considerably. Then you can cut it into fries and make according to the recipe instructions here. I hope this helps and I hope you enjoy!