You’ll love these oven-baked polenta fries: a light, crispy and easy alternative to classic French fries. Perfect as an aperitif or side dish, and all without the fryer!
Ingredients for oven-baked polenta fries
Here are the essential ingredients for these oven-baked polenta fries. Exact quantities are given in the recipe card.
- Polenta: Choose a quick-cooking version, as it’s much more practical. You can also use my creamy parmesan polenta as a base if you’ve made too much: it’s perfect for this recipe!
- Vegetable broth: To give the polenta a good taste, you can also substitute water.
- Grated Parmesan: For the crunch and that irresistible umami flavor. You can omit it if you don’t have any.
- Butter: Makes the polenta melt in your mouth. Replace it with olive oil for a vegan version.
- Olive oil: Brush on before cooking for a beautiful color.
📌 Géraldine’s tip: You can flavor your polenta as soon as it’s cooked with herbes de Provence or dried thyme. Read my recipe for homemade herbes de Provence for 100% natural results!
Preparing the polenta fries
You’ll see, it’s really quite simple! Once cooked, the polenta firms up as it cools: then simply cut it into sticks and brown them in the oven.
- Prepare the polenta: Bring your stock to the boil, pour in the polenta and stir constantly for 2-3 minutes. Remove from the heat and add the butter, Parmesan, salt and pepper.
- Leave to cool: Immediately pour the polenta into an oiled rectangular dish. Smooth out well. Cool to room temperature, then chill for at least 1 hour.
- Cutting and baking: Cut into regular sticks. Arrange on a baking sheet, brush with olive oil, and bake at 200°C for 25 to 30 minutes. Turn over halfway through cooking.
📌 Géraldine’s tip: For a clean, easy cut, place the polenta in the freezer 10 min before cutting into French fries.
Ideas for variations
- Vegan version: replace butter with olive oil, and parmesan with malted yeast.
- Spices: Add smoked paprika, curry powder or zaatar to the polenta.
- Fromagère: Incorporate a blend of grated cheeses (cheddar, comté…) for a more gourmet version.
How to serve polenta fries?
Recipe card
Oven-Baked Polenta Fries (easy + crispy!)
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These oven-baked polenta fries are a light, crispy alternative to classic French fries. Perfect as an aperitif or side dish, they’re easy to prepare and full of flavor!
- 1 + ⅓ cups of instant polenta 250 g
- 4 ¼ cups of vegetable broth 1 liter
- ⅔ cup of grated Parmesan cheese 60 g
- 2 tablespoons of butter 30 g
- Salt and pepper
- Olive oil
Cook the polenta
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Bring the water and stock cube to the boil. Pour in polenta and stir until thickened (2-3 min). Remove from heat and add butter, Parmesan, salt and pepper.
Preheat oven
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Place the fries on a baking tray lined with baking paper and brush lightly with olive oil. Bake for 25-30 min at 392°F (200°C), turning over halfway through cooking. Serve immediately as a side dish or starter with a sauce.
- Allow the polenta to cool before cutting: otherwise it will stick and break.
- Use a good knife or wire to cut the fries cleanly.
- Don’t overload your griddle: space the fries well to ensure even cooking.
Calories: 329kcalCarbohydrates: 47gProtein: 10gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 30mgSodium: 1346mgPotassium: 105mgFiber: 1gSugar: 2gVitamin A: 964IUCalcium: 150mgIron: 1mg
Frequently Asked Questions
Yes, you can freeze them! It’s best to do so before cooking. Lay the fries flat on a baking sheet and freeze for 2 to 3 hours. Once firm, transfer them to an airtight bag or tin. They will keep for up to 3 months. Handy for keeping on hand!
Instant polenta is ideal for this quick recipe. For a more rustic version, traditional polenta also works, but requires 30-40 min cooking time.
Yes! Pan-fry with a drizzle of oil or air-fry at 392°F (200°C) for 20-25 min. Remember to turn them over halfway through cooking.
