Crispy Polenta Fries

Bored of french fries? or wanna try new snack? then, this recipe post will be helpful to you! With just a handful of ingredients and easy steps, you can make and enjoy Crispy Polenta Fries along with quick three-ingredient dip/sauce!

What you need to make Crispy Polenta Fries?

Polenta can be made from cornmeal or from fresh corn. For this recipe I used cornmeal but you can find full recipe on how to make polenta from fresh corn here. Rest of the ingredients are simple and may be you already have at home.

• Cornmeal
• Butter
• Milk
• Vegetable Broth
• Garlic Powder
• Salt
• Pepper
• Dried Thyme
• Dried Parsley
• Cooking Oil

For dipping sauce, I used quick three ingredient sauce, Bang Bang Sauce!

How to make Crispy Polenta Fries?

• To make polenta, add milk, vegetable broth to a cooking pot and bring to boil. Add cornmeal and mix with spatula. Cook on low heat for 3-4 mins, keep stirring to avoid lumps.
• Add butter, salt and mix till butter is completely melted. Keep flame on low and add dried thyme, parsley, pepper and mix.
• Cook on low flame for 10 mins. Keep stirring to avoid burn at bottom.
• Turn off flame and transfer hot polenta to parchment lined square/rectangular cake tray. Even out on top using spatula and place in refrigerator for 15 mins.
• Remove set polenta from cake tray and cut into 1-inch thick long fries. Place them on a baking tray and drizzle cooking oil on top.
• Bake at 350F for 40 mins, flip in between.
• Sprinkle extra salt & pepper if needed after bake. Serve warm with Bang Bang Sauce!

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Crispy Polenta Fries

Vegetarian

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Snack

Servings 12 Fries

Ingredients

  

• 2 cups Milk
• 1 1/2 cups Vegetable Broth
• 2 cups Polenta
• 3 tbsp Butter
• 2 tsp Dried Thyme
• 1 tbsp Dried Parsley
• Salt as needed
• Pepper as needed
• Cooking Oil

Bang Bang Sauce – full recipe

Instructions

 

• Add milk, vegetable broth to a cooking pot and bring to boil. Add cornmeal and mix with spatula. Cook on low heat for 3-4 mins, keep stirring to avoid lumps.
• Add butter, salt and mix till butter is completely melted. Keep flame on low and add dried thyme, parsley, pepper and mix.
• Cook on low flame for 10 mins. Keep stirring to avoid burn at bottom.
• Turn off flame and transfer hot polenta to parchment lined square/rectangular cake tray. Even out on top using spatula and place in refrigerator for 15 mins.
• Remove set polenta from cake tray and cut into 1-inch thick long fries. Place them on a baking tray and drizzle cooking oil on top.
• Bake at 350F for 40 mins, flip in between.
• Sprinkle extra salt & pepper if needed after bake. Serve warm with Bang Bang Sauce!

Notes

Storage: Better served immediately. Can store in refrigerator for 2-3 days but need to reheat before serve.

Keyword crispy, polenta, vegetarian

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