rosemary parmesan 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!When 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 bougainvilla

You 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 polenta
fresh rosemary and parmesan cheese

Oh, 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 5 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings


  • 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


  • 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.


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


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 slices
quinoa polenta slices brushed with olive oil
polenta 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???