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Rosemary Parmesan Quinoa Polenta Fries

These polenta fries are SO delicious and easy to make. Brush them with olive oil, bake them in the oven, sprinkle fresh rosemary and Parmesan cheese on top, and enjoy!rosemary parmesan polenta friesWhen life gives you lemons, you make lemonade, right?

But what about when your garden gives you rosemary?

As in lots, and lots, and lots of rosemary?

rosemary and bougainvillaYou make Rosemary Parmesan Polenta Fries.

As in a heaping batch of deliciously crispy quinoa studded polenta fries flecked with savory parmesan cheese and fresh rosemary.

I first made my own version of these rosemary parmesan polenta fries a few weeks ago, after inspiration from this recipe at Kitchen Vignettes.

Since I didn’t have any uncooked polenta on hand, I decided to use my Ancient Harvest Quinoa Polenta log chub instead, and use up some of that rosemary from my garden, plus I added a generous sprinkling of parmesan cheese.

Just because.

ancient harvest quinoa polentafresh rosemary and parmesan cheeseOh, my goodness!

So simple.

So delicious.

And, dare I say it, a little bit healthy too.

[click_to_tweet tweet=”Got rosemary? Whip up a batch of these easy, dreamy polenta fries topped with fresh rosemary and Parmesan cheese. Enjoy! #glutenfree #FODMAP” quote=”Got rosemary? Whip up a batch of these easy, dreamy polenta fries topped with fresh rosemary and Parmesan cheese. Enjoy!”]

rosemary parmesan polenta fries

Rosemary Parmesan Quinoa Polenta Fries

Got rosemary? Whip up a batch of these DELICIOUS 4-ingredient Rosemary Quinoa Polenta Fries!
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings

Ingredients

  • 1 18 ounce tube Organic Ancient Harvest Quinoa Polenta
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup grated parmesan cheese
  • 1/8 to 1/4 cup chopped fresh rosemary

Instructions

  • Preheat oven to 425 degrees.
  • Cut polenta tube in half, then cut each half in to 16 "fries". You should have 32 fries altogether.
  • Place polenta fries on a baking sheet lined with parchment paper, and brush olive oil on fries. Place in oven and bake for 45 minutes, or until light brown and crispy. You may wish to turn the fries every 15 minutes to get them extra crispy.
  • While the fries are baking, combine the rosemary and parmesan cheese and set aside in a small bowl.
  • Remove fries from oven when done. Place them on a serving dish and sprinkle the parmesan cheese/rosemary mixture on top. Serve while nice and hot.

Notes

If you can't find quinoa polenta, plain polenta will work well too.

Nutrition

Serving: 8fries | Calories: 220kcal
EA Stewart, RD | Registered Dietitian Nutritionist
Course Appetizer, Side Dish
Cuisine Mediterranean
Keyword gluten free recipes, healthy recipes, low fodmap, polenta, polenta fries
Diet Gluten Free, Low FODMAP, MIND Diet, Vegetarian
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quinoa polenta slicesquinoa polenta slices brushed with olive oilpolenta fries

What’s to love about these polenta fries???

rosemary parmesan quinoa polenta fries

We enjoyed these for Meatless Monday, served with  a tomato and fresh mozzarella salad, some leftover quinoa salad, and fresh cherries for dessert.  For more healthy dinner inspiration, check out all my weekly dinner menu plans on Pinterest.

Let’s Chat!

Have you ever tried polenta fries?  Do you like rosemary? If so, what are your favorite ways to cook with it?  Do you grow any herbs at home???

44 thoughts on “Rosemary Parmesan Quinoa Polenta Fries”

  1. Ok, at the risk of sounding stupid, exactly what is polenta & quinoa polenta? Organic is very appealing to me because I have a liver disease and am trying to hold out for new meds that cure with no side effects. Otherwise I have to have a liver transplant. So this sounds great, but what is polenta? 😉

    Thanks,
    BarbaraT

    1. There are no stupid questions 🙂 Polenta is cornmeal that has been cooked into a porridge with water. You can eat it like a hot cereal, or you can let it sit for awhile until it firms up. You can buy ready-to eat tubes of polenta that you can cut in to pieces to bake, grill, fry, etc. The kind I used is made by Ancient Harvest, and just happens to have quinoa added to it-very yummy! Hope this helps!!

  2. Hi, I loved reading this and kind of tasting it virtually but where would one buy this kind of polenta, other than online? Thanks

  3. EA, look at that beautiful rosemary! I remember being in LV and heading into the grocery store. On my list … rosemary … but lo and behold, what was the landscaping in the parking lot … ROSEMARY! Let’s just say I didn’t pay for : )

  4. Believe it or not here in Scotland rosemary not only grows but thrives. I love rosemary in most anything (chocolate and rosemary ice cream, anyone!) and when paired with something as simple as this it is a must-make. Hopefully it will work just as well with home-cooked ‘proper’ polenta. But I would like to add in a handful of leftover cooked quinoa to keep with the spirit of this lovely recipe. Yum! Would be nice with a spicy salsa I imagine.

  5. I have had polenta fries before but I have never made them myself. I would love to try that quinoa polenta, but sadly I haven’t seen it at our commissary. Darn!

  6. THAT is a lot of rosemary! And again, the photos – even of the one of your brush dripping with oil – are beautiful!! You’ve inspired me to make polenta…haven’t made it forever…excellent idea for fries before potatoes are ready!

  7. HOLY CRAP…look at all that rosemary!!!!! WOW!!! I bet that is so fragrant!! I love the pungent smell of rosemary!! I have seen the ‘chubs’ of polenta but I have not seen this variety. Look how full of goodness it is! I hope I can find this at my market because I am all over making this recipe…how easy and delicious it looks! YES, I love plolenta but rarely eat it. Beautiful post!!!

    1. Thanks so much Teri! If you can’t find the quinoa polenta this would be yummy with the plain kind too, although the quinoa adds a nice little bit of crunch. Happy hunting!

  8. Drooling – love polenta, rosemary + parmesan so these look like heaven. Have never seen quinoa polenta – very interesting. I never liked rosemary until I was adult and now I’m obsessed – would kill for that gorgeous plant of yours but alas, I have a black thumb. Love rosemary + olive oil baked into any type of bread, roll, pizza, etc. and in pasta fagioli 🙂

    1. Deanna-I have kind of a black thumb too, but my rosemary is prolific. It is planted with my bougainvillea which is on a drip system {light water} and that’s it! I know you could grow it too under these conditions 🙂

  9. Now I’m jealous. Super jealous! Rosemary doesn’t grow as a perennial in Colorado so I have to start each year with a little plant and really watch how much I use so that I leave enough for more to grow. The two herbs I love the most are rosemary and basil and they are the two that are not prolific. Murphy and his law at work? 🙁

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