Crispy Baked Polenta Fries (Easy Gluten Free Recipe)
Crispy baked polenta fries, aka polenta chips, are golden brown, gluten-free, and topped with parmesan and rosemary. Absolutely irresistible!
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If you love crispy fries but want something a little different (and honestly a little more fun), these baked polenta fries are about to become your new favorite side dish.
They’re crispy on the outside, creamy on the inside, and finished with fresh rosemary (straight from my garden-see pic below!) plus grated parmesan for the perfect savory bite.
Even better? They’re baked on a baking sheet until golden brown, so you get all the crispy goodness without deep frying.
Serve these polenta fries (aka polenta chips) as an appetizer, snack, or gluten-free side dish. Once you try them, you may never go back to regular fries!
Why You’ll Love These Crispy Polenta Fries
What are polenta fries?
Polenta is a traditional dish from Northern Italy made with ground yellow corn. It’s cooked with water, broth, or milk and served warm. Or it can be allowed to cool and set, then cut into slices.
Polenta fries are baked or fried sticks made from cooked polenta. After the polenta firms up, it’s sliced into fries or chips and baked until crispy and golden brown.
They’re a delicious gluten-free snack or side dish – perfect for dipping in your favorite sauces!
Baked Polenta Fries Ingredients
- Tube of pre-cooked polenta. Or, see recipe notes to make your own.
- Extra virgin olive oil. Or, avocado oil.
- Grated Parmesan cheese. Crumbled feta or goat cheese would be delicious too!
- Rosemary. Fresh or dried.
- Optional seasonings(if you make your own polenta): Salt, pepper, garlic powder, Italian seasoning, red pepper flakes, nutritional yeast.
- Optional dipping sauce: Marinara, garlic aioli, pesto, ketchup, or any favorite sauce.
👩🍳 Chef’s Note: I have made these polenta fries with Ancient Harvest polenta and Trader Joe’s pre-cooked polenta. Both work equally well. You used to be able to buy Ancient Harvest polenta with quinoa (but not anymore), which is why my fries are speckled!
How to Make Crispy Baked Polenta Fries
Oh, my goodness! These crispy polenta fries are so easy to make. So delicious. And, dare I say it, a little bit healthy too!
- Slice the polenta. Cut the pre-cooked polenta tube in half on a cutting board. Then cut each half into 16 fries. You’ll have 32 fries altogether. This is the perfect thickness, IMO, but you can cut your polenta into larger or thinner fries/chips as you like.
- Arrange on a baking sheet. Lay polenta fries in an even layer on a prepared baking sheet lined with parchment paper. Too many fries? Use another baking sheet to ensure a single layer and ultra-crispy, crunchy fries! Lightly brush fries with olive oil.
- Bake. Place in the oven and bake for 45 minutes until light brown and crispy. You may wish to turn the fries every 15 minutes to get them extra crispy.
- Add toppings. While the fries are baking, combine the rosemary and Parmesan in a small bowl and set aside. Remove fries from the oven when done. Place them on a serving dish, then sprinkle the Parmesan-rosemary mixture on top.
- Enjoy. Serve while hot and crispy!
Note: I haven’t tried making air fryer polenta fries, but I think this method would work well, and the baking time would be much quicker. See FAQ for Air Fryer recommendations and LMK how they turn out!
What to Serve with Polenta Fries
These polenta fries are all kinds of carby deliciousness! But since we’re into balanced meals here at The Spicy RD, we serve them with protein and lots of veggies. Sound good?
I like to pair these with turkey burgers, pan-seared salmon, or a rotisserie chicken and veggies for a super easy meal. Or, try them paired with any of the salads below.
- Easiest Ever Chickpea Salad
- Rotisserie Chicken Salad
- Strawberry Arugula Salad
- Spinach Mozzarella, Tomato, & Chickpea Salad
- Easy Lentil Salad with Kale, Tomatoes, & Almonds
Nutrition
- These polenta fries are naturally gluten-free, vegetarian, and low FODMAP, making them suitable for the Mediterranean diet and low FODMAP diets. Omit the cheese, and they’re vegan.
- Rosemary is an anti-inflammatory herb and may help prevent cancer due to its antioxidant carnosol. (1)
- Each serving of fries provides 11 grams of fat (only 3 grams of saturated fat), most of which is from heart- and brain-healthy extra virgin olive oil.
Check it out! You may also like: 7 Day Mediterranean Diet Meal Plan-Healthy, Delicious, & Gluten-Free
Storage and Reheating
Got leftovers? (Rare, but possible.)
- Store in the refrigerator in an airtight container for 3-4 days.
- Reheat in the oven, air fryer, or a skillet. Avoid the microwave if you wantto keep them crispy!
Easy Polenta Fries with Rosemary and Parmesan
Ingredients
- 1 tube polenta, i.e. Ancient Harvest or Trader Joes, ~18-oz
- 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 from an 18-oz tube.
- 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
Make your own polenta
If you can’t find a tube of pre-cooked polenta, make your own. I use Bob’s Red Mill Organic Corn Grits/Polenta and make the basic recipe for quick grits (see package instructions) with water, vegetable, or chicken stock, spread it on a rimmed baking sheet or square baking dish lined with plastic wrap, and let it set for 2 hours or overnight, then cut it into fries.Substitutions & Optional Ingredients
- Olive oil spray or avocado cooking spray.
- Additional seasonings. Sea salt, black pepper, garlic powder, nutritional yeast, other fresh herbs, or dried Italian herbs.
- Other cheeses, like feta or goat cheese. Or vegan Parmesan cheese if desired.
- Tomato sauce or any favorite dip to dunk your crispy fries in.
Nutrition
Polenta Fries FAQs
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Oh my, these look amazing!!
Thanks so much Chandice! They definitely go quickly in my house 🙂 Cheers!
I’m a fan of the moist interior and crisp shell of polenta fries and yours look dusted to perfection x
Thanks Deena!!! xo
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
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!!
Your garden is so beautiful! I wish I had one at my home in New York City! These fries look wonderful! Better than anything I’ve seen in a restaurant 🙂
Wow..so much rosemary in your garden. I am jealous. Loved this polenta fries with this herb and parmesan. Would try with cornmeal polenta soon.
You can buy it at any grocery store.
Hi, I loved reading this and kind of tasting it virtually but where would one buy this kind of polenta, other than online? Thanks
Soooooo glad I came across your site!!!! Can’t wait to make this for my family.
Rosemary is truly my favorite herb, even more so in desserts believe it or not, these fries look amazing!!
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 : )
Oh. My. Gosh. I loooove these! I think I’m going to put them on my meal plan for next week! I’ve never seen that polenta before, but perhaps if I can’t find it, I’ll try making it myself?
Great idea! Rosemary is such a great herb!
This is simply awesome, EA.. quinoa polenta and a healthy and yum recipe from it..I in love with those bars!
Polenta in a tube is great- doesn’t get more convenient than that! The dish looks wonderful! I bet your backyard smells fantastic 😉
I’ve never seen polenta in a tube before but these fries look wonderful!
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.
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!
Great minds indeed 🙂 I hope you can track down a polenta chub to try Terra!
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!
LOL! And, this is only one little bit of my rosemary…The wall wraps around our courtyard, so there is way more rosemary to be had! Thanks Serena 🙂
Thanks so much for linking to my blog, this looks wonderful! I’m a huge quinoa fan, and never thought to put it in polenta, looks delicious, gorgeous photos!! Aube
No, thank YOU for the inspiration and for your sweet comment!
I have yet to try polenta but this did the trick – must try!!
Thanks so much for stopping by and for your comment Renae 🙂 I hope you finally get to try some polenta!
Oh wow! This looks fabulous!!
I have only made polenta once before but I love this take. Delicious!
Thanks Swanky!!
These look so delicious. I’ve never seen quinoa polenta before but will be on the lookout! Thx!
I hope you find some Vanessa! Thanks so much for your comment 🙂
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!!!
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!
wow, i never thought about making polenta into fries!!! and i’ve never seen quinoa polenta before. thanks for the creative recipe EA!
Thanks Junia, and you’re most welcome 🙂
Thanks Tanya~Let me know how it turns out!
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 🙂
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 🙂
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? 🙁
If you ever come out to SanDiego you are invited to come to my house and pick as much rosemary as you want 🙂 I am a basil lover too! {And cilantro}
WOW! Now this polenta I can really eat! Pinning it!
Thanks Laura! Feel free to stop by my garden anytime and pick some rosemary 🙂
These sound amazing. I love polenta, love parmesan, and LOVE rosemary. Pinning this pronto!
I hope you love these as much as I do Gina 🙂