Move over standard potato french fries: crispy baked polenta fries are here to claim their rightful throne as the premier finger food of casual dinner parties and cozy weekend suppers. With an exterior that bakes up delightfully crunchy, golden, and crackling, and an interior that remains creamy, custardy, and rich with sweet corn and parmesan, every single bite is pure comfort.
Infused with finely chopped garden rosemary, garlic, and aged Parmigiano-Reggiano, these polenta fries are naturally gluten-free and require zero deep frying. Baked at high heat on a parchment-lined baking sheet and served with a zesty, homemade garlic-lemon aioli, they steal the spotlight every time they emerge from the oven.
The Science of Crispy Polenta: Chill Before Slicing
The secret to perfect polenta fries is cooking rich cornmeal porridge on the stovetop, pouring it into a parchment-lined square baking pan, and chilling it completely in the refrigerator until firm as a brick. Once thoroughly cold, the congealed corn starches can be sliced into uniform, clean batons that hold their shape without crumbling.
When brushed with olive oil and baked at 425°F (220°C), the surface moisture evaporates quickly, frying the corn granules into an ultra-crisp, crunchy crust while insulating the creamy center.
Crispy Baked Rosemary Polenta Fries with Aioli
Ingredients
14 itemsFor the Rosemary Parmesan Polenta
For the Quick Garlic Lemon Aioli
Instructions
8 steps-
01
Cook the Polenta: In a medium heavy-bottomed saucepan, bring the broth, milk, minced rosemary, and fine sea salt to a boil over medium-high heat. Slowly pour in the cornmeal in a steady, thin stream while whisking constantly to prevent any lumps. Reduce heat to low. Simmer gently, stirring frequently with a wooden spoon, for 15 to 18 minutes until the polenta is thick, pulls away from the sides of the pan, and the corn grains are tender.
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02
Enrich and Pour: Remove from heat. Stir in the butter, grated Parmigiano-Reggiano, and black pepper until melted and smooth. Line an 8×8-inch square metal baking dish with parchment paper. Immediately pour the hot polenta into the dish, smoothing the top into an even 3/4-inch thick slab with an offset spatula.
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03
Chill to Set: Let cool at room temperature for 15 minutes, then cover and refrigerate for at least 2 hours (or overnight) until completely cold, firm, and solid.
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04
Slice into Fries: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Using the parchment sling, lift the firm polenta block out onto a cutting board. Cut the block in half, then slice each half into 3/4-inch wide by 3-inch long batons (like thick steak fries).
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05
Oil and Bake: Arrange the polenta fries in a single layer on the prepared baking sheet, leaving space between them. Brush all exposed sides generously with extra-virgin olive oil. Bake for 20 minutes, then carefully flip each fry using a thin spatula. Bake for another 15 to 18 minutes until golden-brown, crispy, and blistered at the edges.
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06
Make Aioli & Serve: In a small bowl, whisk together the mayonnaise, grated garlic, lemon juice, lemon zest, salt, and cayenne. Transfer hot polenta fries to a serving platter, sprinkle with flaky sea salt and extra minced rosemary, and serve immediately with the garlic aioli for dipping.
Chef’s Notes
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07
Can I Use Tube Polenta? While homemade polenta yields far superior creaminess, store-bought prepared polenta logs can be sliced into fries and baked using this same method for a 30-minute weeknight shortcut!
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08
Air Fryer Method: Air fry the oiled polenta fries at 400°F (200°C) for 15 to 18 minutes, shaking the basket halfway through.
Frequently Asked Questions
Can I freeze unbaked polenta fries?
Yes. Slice the chilled polenta into fries, freeze solid on a baking sheet, and transfer to a ziplock bag for up to 3 months. Bake straight from frozen at 425°F, adding 5 to 7 minutes to the bake time.
