Polenta Fries

Next time you’re looking for an easy but elevated side, try my crispy polenta fries recipe. These are a delicious alternative to classic French fries, and you don’t have to use a pot of hot oil to make them (they bake in the oven!). I developed this recipe to be easily adaptable so you can flavor the creamy polenta with any kind of herbs, seasonings, and cheese you like.

The most important starting point, though, is to buy coarse-ground polenta, not cornmeal. I explain the difference and why it matters below! Plus, I give you two other alternative cooking methods for the polenta fries, so you can make these however you wish.

What Is Polenta?

Polenta is actually a traditional Italian dish made from ground grains that are slowly simmered into a creamy porridge. In the United States, you typically find cornmeal polenta, so culturally, the dish has become simply referred to as “polenta.” If you’ve ever enjoyed a bowl of shrimp and grits, you can imagine polenta as grits’ close cousin. It can be served either soft and creamy while hot, or chilled until firm and cut into slices (like these fries!).

When it comes to products labeled as “polenta,” they can often be confused with other products labeled as “cornmeal,” but there’s a big difference between them. Products labeled as cornmeal are typically finer ground than those labeled as polenta. Cornmeal is slightly floury in texture and often used in baking recipes like cornbread. Products labeled as polenta, on the other hand, are more coarsely ground. Polenta is also typically made from Flint corn (a harder variety), and can be cooked into a side dish.

I purchased the same brand (Bob’s Red Mill) of each product to show you the difference. You can see in the image below that the texture of cornmeal and polenta is quite different, with the polenta being more coarse and less floury than cornmeal. Don’t swap cornmeal for polenta! It will turn out too soft and mushy for the fries to hold their shape. If you need a substitute, use stone-ground grits instead.

Key Ingredients

Here are the main ingredients needed to make baked polenta fries! You can find the full list of ingredients in the recipe card below.

Polenta — my recipe walks you through how to make your own polenta from scratch, but you can absolutely use leftovers or store-bought precooked polenta to cut back on prep. (Read more below.) While instant polenta is super convenient, the trade-off is that the flavor and texture can be a little less complex than traditional polenta, and I don’t recommend it for this recipe.

Freshly grated parmesan cheese — “freshly grated” is the operative term here. Pre-grated cheese is coated in starches that prevent it from melting properly. You can also swap in other hard-aged Italian cheeses like grana padano or pecorino, or try an aged manchego or asiago.

Butter — you can use either salted or unsalted butter here, though if you use unsalted, you may need to add a bit of extra seasoning. European-style butter is my favorite, as it has a higher percentage of fat (which means a creamier mouthfeel!) than conventional American butter.

Olive oil — since we’re baking these polenta fries at a relatively high temperature, avoid using extra virgin olive oil, which has a lower smoke point than refined varieties. You can also use other cooking oils like avocado or vegetable oil, though you’ll miss out on some of the complex notes that olive oil brings to the table.

Seasonings — grated garlic, dried oregano, salt, and pepper are simple but delicious seasonings for these fries. Feel free to swap in your favorite herbs like minced rosemary or thyme. You can use dried or fresh herbs, too! If using fresh, double the amount to 1 teaspoon.

Is Polenta Gluten-Free?

Yes, but with a caveat. While polenta (and corn in general) is naturally gluten-free, many facilities that process polenta also process gluten-containing ingredients, which can cause cross-contamination. To be safe, make sure to read your labels and make sure it is certified gluten-free.

Can I Use Precooked Polenta?

Yes! Precooked polenta makes these fries even easier. Just grab a 16- to 18-ounce tube— you’ll usually find it in the pasta or grain aisle as it’s shelf-stable— and slice it into planks about ½ inch thick and 3 to 4 inches long. From there, follow the same baking method in the recipe. Leftover homemade polenta works just as well! Simply chill it until firm, then cut it into fry shapes and bake or fry as directed.

Pro Tips For Making Baked Polenta Fries

Let the polenta set fully. After making the polenta from scratch, be sure to let it chill until it’s completely firm before slicing. You won’t be able to cut it into neat fries while it’s hot, and the cold temperature helps them hold their shape in the oven.

Cut evenly. Aim for fries about ½ inch thick and 3 to 4 inches long. Keeping them uniform helps them bake evenly, so you don’t end up with some too crisp and others too soft.

Use parchment paper. Line your baking sheet with parchment so the fries don’t stick and so you can flip them easily without breaking them. It also makes clean-up a snap!

Brush, don’t drench. A light coating of olive oil is all you need. Too much will make the fries greasy instead of crisp. Use a pastry brush or an oil spritzer for even application.

Flip halfway. Turn the fries once during baking to make sure all sides get that golden, crunchy exterior.

How To Make Polenta Fries

I have highlighted some of the important steps with process images along with instructions for making the polenta fries. You can find the full instructions in the recipe card below.

1. Grab a medium saucepan and add water, garlic, oregano, salt, and pepper. Bring it to a gentle simmer over medium-high heat. Slowly whisk in the cup of polenta—go a little at a time so it doesn’t clump.

2. Once it’s all in, turn the heat down to medium-low. Keep whisking for about 5 minutes, until the mixture is smooth, thick, and starchy. Switch to a spatula and cook for another 5 minutes or so, stirring and scraping the bottom and sides of the pan, until it’s really thick and the grains are soft. Meanwhile, get an 8×8-inch baking dish ready by spraying it with nonstick spray and lining it with parchment. Give the parchment a quick spray, too.

3. Take the polenta off the heat and stir in the parmesan and butter until everything’s melty and combined.

4. Pour it into the prepared pan, spread it out into an even layer, and let it cool to room temperature. Cover with plastic wrap and chill for at least an hour, or even overnight if you want to prep ahead.

5. When you’re ready to bake, preheat the oven to 425°F. Pop the polenta out of the pan onto a cutting board and cut the slab in half. Slice each half into fries—about ½ inch thick and 4 inches long.

6. Brush a large sheet pan with 2 tablespoons of oil. Arrange the fries in a single layer with space between them, then brush the tops and sides with the rest of the oil. Bake for 25 to 30 minutes, flipping them over after 15 minutes, until they’re golden and crispy on all sides. Sprinkle your deliciously crispy fries with extra salt, pepper, parmesan, and a little parsley to finish, then dig in!

Can These Be Frozen Ahead And Cooked When Needed?

They sure can! Cut the chilled polenta into fries and freeze them on a parchment-lined baking sheet. Once frozen, pop the fries into a freezer container and freeze for up to 2 months. You can bake them from frozen, adding a few minutes onto the overall baking time.

Other Methods For Cooking Polenta Fries

I love baking these in the oven on a sheet pan because it’s so easy! But here are two other delicious alternatives that make super crispy polenta fries:

Air Fryer: Spray your air fryer basket with nonstick spray, then arrange the fries in a single layer, leaving about ½ inch of space between them. Air fry at 400°F for 20 to 25 minutes, flipping halfway, until they’re golden and crunchy on all sides. All of the fries won’t likely fit in the basket at one time, so you will need to work in batches.

Deep Frying: For restaurant-style crispiness and an extra-rich flavor, go the deep-fry route. Pour about an inch of refined olive oil (or the neutral oil of your choice) into a large Dutch oven and heat it over medium until it reaches 375°F. Fry the polenta sticks in small batches for 3 to 5 minutes, turning as needed, until they’re beautifully golden brown and crispy. Drain on a paper towel–lined plate and sprinkle with salt and other seasonings while they’re still hot.

How To Serve

Polenta fries are endlessly versatile and pair well with just about anything. Serve them as a fun appetizer with your favorite dipping sauces like creamy ranch dressing, marinara sauce, basil pesto, or a rich garlic aioli. They also make a great side dish, holding their own next to heartier mains like tender veggie burgers, air fryer steak, blackened salmon, or crispy air fryer chicken cutlets.

Variations To Try

Polenta fries are super customizable, so don’t be afraid to play around with flavors.

• Try stirring fresh herbs like chives, rosemary, tarragon, or thyme right into the polenta before it sets for a fragrant twist.
• Want a little kick? Sprinkle in red pepper flakes or your favorite seasoning blend to spice things up.
• Cheese lovers can have a field day experimenting—fontina makes them extra gooey, manchego adds a nutty sharpness, and cheddar brings that familiar, melty comfort.
• You can also swap the water for chicken, beef, or veggie broth to give the fries an extra savory depth.

How To Store And Reheat Leftovers

Refrigeration: Once cooled, store leftover polenta fries in an airtight container in the fridge for up to 4 days.

Freezing: For longer storage, arrange the fries in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and keep for up to 2 months.

Reheating: To bring back the crisp, skip the microwave. Reheat fries on a baking sheet in a 400°F oven for 10–15 minutes, or pop them into the air fryer for 5–7 minutes until hot and crunchy again.

More Easy Side Dishes To Try

If you love these polenta fries, then another of my favorite side dishes is next!

My easy baked sweet potato fries are another alternative to the classic French fries. They’re perfect to round out a weeknight dinner.

It’s hard to beat a scoop of the best mashed potatoes! Flavor it simply with garlic, butter, and sour cream, or add herbs and cheese to jazz them up.

Boiled potatoes are super quick to make, and are an ideal cooking method for small or baby potatoes that have a creamy texture, like gold potatoes.

To make roasted carrots, you simply peel and chop large carrots, toss them with oil and seasoning, and roast them on a sheet pan. So easy!

If you’ve tried this Polenta Fries recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!