Crispy Parmesan Polenta Fries

Crispy Parmesan Polenta Fries are crunchy on the outside and creamy inside. Made from cheesy herb polenta, they're an Italian-inspired twist on fries.

Creamy polenta cut into thick fries and baked until crisp and golden, then finished with Parmesan and herbs. They take a little planning for chilling time, but the result is a show-stopping side or appetizer.

Why You’ll Love This Recipe

• Crispy outside, creamy inside
• Naturally gluten-free
• Make-ahead friendly
• Restaurant-worthy

Ingredients for Crispy Parmesan Polenta Fries

• 4 cups (960 ml) chicken or vegetable broth
• 1 cup (160 g) polenta (coarse cornmeal)
• 2 tbsp butter
• 3/4 cup (75 g) grated Parmesan, divided
• 1 tsp dried Italian herbs
• 1/2 tsp salt
• 2 tbsp olive oil
• Chopped parsley
• Marinara, for dipping

Equipment You’ll Need

• Medium saucepan and whisk
• 8×8-inch baking pan
• Sharp knife
• Rimmed baking sheet and parchment
• Pastry brush

Ingredient Notes

• Polenta: Coarse cornmeal gives the best texture.
• Broth: Adds savory flavor.
• Parmesan: Makes the polenta rich and cheesy.

The Secret to Crispy Polenta Fries

The key is chilling the polenta until it's completely firm so the fries keep their shape. A hot oven and a brush of olive oil create a crunchy crust while the inside stays creamy.

Full measurements and printable instructions are in the recipe card below.

How to Make Crispy Parmesan Polenta Fries

Step 1

Bring the broth to a boil, slowly whisk in the polenta and cook, stirring, 10-15 minutes until thick.

Step 2

Stir in butter, 1/2 cup Parmesan, herbs and salt.

Step 3

Spread into a greased 8×8 pan and chill at least 2 hours until firm.

Step 4

Preheat the oven to 425°F (220°C). Cut the polenta into fries.

Step 5

Brush with olive oil and bake 25-30 minutes, flipping halfway, until crisp.

Step 6

Sprinkle with remaining Parmesan and parsley and serve with marinara.

Tips for the Best Results

• Chill until firm.
• Cut evenly.
• Don't flip too early.

Variations to Try

• Add sun-dried tomatoes.
• Use rosemary.
• Serve with pesto.

What to Serve With It

Serve with marinara, pesto or garlic aioli as an appetizer or side to grilled meats.

Storage and Reheating

Chill the polenta overnight for the easiest cutting. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

Is It Healthy?

Polenta is made from cornmeal, which is naturally gluten-free and provides complex carbohydrates for steady energy. Baking the fries with a light brush of olive oil instead of deep-frying keeps them much lighter than most restaurant versions. Parmesan adds protein and calcium, and making them with vegetable broth keeps the recipe vegetarian. They're a satisfying, wholesome alternative to regular fries that still feels like a special treat, especially when served with a bowl of warm marinara.

Perfect for Any Occasion

Polenta fries are great for dinner parties, Italian nights and holiday appetizer spreads. They also pair beautifully with steak and roast chicken.

Make-Ahead and Freezing Tips

Make the polenta up to 2 days ahead and keep it chilled. Cut and bake when ready.

Frequently Asked Questions

Can I use instant polenta?

Yes, cook according to package and chill.

Are polenta fries gluten-free?

Yes.

Can I air fry them?

Yes, at 400°F for 15 minutes.

Can I use pre-cooked polenta tubes?

Yes, slice into fries.

How do I store leftovers?

Refrigerate and reheat in the oven.

Final Thoughts

Crispy, creamy and cheesy, these polenta fries are an easy way to impress.

Print