CRISPY BAKED POLENTA FRIES are crispy, crunchy on the outside, soft and fluffy inside so delicious!

Parmesan and herb crusted baked polenta fries are incredibly easy to make. These fries are crispy, crunchy on the outside, soft and creamy inside. Turn left over polenta into an incredible fries that are beyond delicious!
Prep time: 20 minutes (includes creamy polenta preparation)
Cook time: 30 minutes
Servings: 4 servings
Ingredients
▢1 cup polenta quick-cook
▢3 ¼ cups vegetable stock
▢3 tablespoon butter
▢1 ½ tablespoon olive oil good quality
▢1 teaspoon fresh rosemary chopped
▢1 tablespoon Italian dried herbs
▢½ + ¼ cup Parmesan cheese (1/4 cup to be added to cut fries as coating before bake)
▢½ teaspoon salt (skip salt if using precooked polenta)
▢Ground pepper to taste
Instructions
1. If you want to cut short prep time, get precooked or tubed polenta from store. With tubed polenta you simply have to slice, add seasoning and bake (or fry).
2. Polenta fries are made from scratch in this recipe.
Preparing a batch of creamy polenta
3. Pour stock into a medium sized pot. Let it come to boil.
4. Simmer heat and slowly add instant polenta while constantly stirring it.
5. Keep stirring until incorporated.
6. Add butter, freshly grated Parmesan cheese, fresh rosemary, Italian herbs, salt and pepper to taste.
7. Cook while constantly stirring until butter is fully melted and polenta has thickened.
Making polenta fries
8. Transfer polenta to a tray lined with parchment paper.
9. Spread it evenly.
10. Allow polenta to cool completely. Cover with plastic wrap and refrigerate it for minimum 2 hours or overnight.
11. You want polenta to be chilled and completely set before slicing.
12. Next, cut polenta in even shape of fries.
13. Add olive oil, parmesan cheese, Italian herbs, fat pinch of pepper.
14. Toss with gentle hands to help seasoning stick to polenta fries.
15. Place fries on baking tray lined with parchment paper.
16. Bake in pre-heated oven at 425F for 30 minutes. Flip fries halfway.
17. Serve immediately with ketchup and aioli.
DETAILED RECIPE LINK : www.currytrail...

[@YourJellyFishAteMyTV]

Awesome idea!! Will make these tomorrow for the football 😁

[@johnfrilando2662]

Very nice recipe
Thanks for sharing

[@JyothiRajesh]

Glad you liked it

[@fatimaalicic3746]

Super. Marci. 🎉

[@miar600]

Hi
Thank you for the great video!
I tried it, but mine didnt set.
I think i may not have cooked it long enough?
I left it over night in fridge but when i cut its still too soft and falls apart.
Do gou think its undercooked then?
Thanks

[@JyothiRajesh]

I'm sorry you are having issues. Usually, polenta once cooked will set in the refrigerator itself for a few hours, overnight should definitely set it. If not set, i'd check if you used too much liquid while cooking polenta. As you suspect, polenta might not be fully cooked either. Could you check these points and let me know if you changed anything!

[@roof-of-trees]

Can you recommend a vegan or non-dairy replacement for the parmesan? Oven temp around 400F/204C be OK?

[@JyothiRajesh]

You can replace with vegan parmesan cheese. I know vegan parmesan is made of cashew so it's non-diary as well. But I personally have tested with vegan cheese. 400F sounds ok, do remember every oven is different. i'd keep an eye on the fries while it's in the oven. Bake until fries are crunchy and begin to brown.

[@sunflowerbaby1853]

Can I do this with grits?

[@JyothiRajesh]

yes you can use grits. Polenta is made of yellow corn and grits are usually made of white corn. So you must expect difference in color of the fries, it won't be yellow and golden with grits.

[@sunflowerbaby1853]

@@JyothiRajesh
Thank you. I always have grits in the house. I don't mind about the color.

[@dominiquealessandri7879]

When giving a recipe give us the quantity of each ingredients used that will help a lot!!!

[@TheSusanhunter]

It's in the comments?

[@Mara-qu8ou]

You should have added the measurements-_-

[@davisrestorer]

See comments section above.