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Golden herbed polenta fries piled on parchment with a bowl of marinara and scattered parmesan flecks on a rustic wood board.

Crispy Oven-Baked Herbed Polenta Fries, Gluten-Free

Coarse cornmeal is cooked with parmesan and herbs, chilled until firm, sliced into sticks, and baked at 220 C / 425 F until crisp at the edges.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-Inspired
Calories: 461
Ingredients Method Notes

Ingredients
  

Polenta Base
  • 4 cups water or vegetable broth / 960 ml; broth adds more flavor than plain water
  • 1 cup polenta (coarse cornmeal) / 170 g; coarse or medium grind, not instant
  • 3/4 tsp salt plus more to taste
  • 1 tsp garlic powder
  • 1 tsp dried rosemary chopped; or 1 tbsp fresh, finely chopped
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 cup grated parmesan / 50 g; plus extra for serving
For Baking
  • 3 tbsp olive oil for tossing the cut fries
  • 2 tbsp fresh parsley, chopped for finishing

Method
 

Cook and Set the Polenta
  1. Bring the water or broth to a boil in a 2-quart saucepan with 3/4 tsp salt.
  2. Whisk in the polenta in a steady stream. Reduce the heat to low and cook for 20 to 25 minutes, stirring often, until the polenta is thick and starts to pull away from the sides of the pan.
  3. Remove from heat and stir in the parmesan, garlic powder, rosemary, thyme, and black pepper until the cheese melts in.
  4. Pour the polenta into a greased 8-inch square baking dish (20 x 20 cm) and smooth the top with a spatula. Cool at room temperature for 15 minutes, then chill for 60 minutes, until firm enough to hold a clean cut.
Cut and Bake the Fries
  1. Heat the oven to 220 C / 425 F and line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment paper.
  2. Turn the chilled polenta out onto a cutting board and slice into fry shapes, about 1.5 cm / 1/2 inch thick and 8 cm / 3 inches long.
  3. Toss the fries in a bowl with the olive oil. Arrange in a single layer on the sheet pan with space between each piece, working in two batches if they crowd the pan.
  4. Bake for 20 minutes, then flip each fry with a spatula. Bake for 15 to 18 minutes more, until the edges are deep gold and crisp to the touch.
  5. Sprinkle with parsley and extra parmesan while hot. Serve right away with your dipping sauce of choice.

Notes

  • Chill the polenta a full 60 minutes, rushing this step makes fries fall apart.
  • Cut fries the same thickness for even baking and browning.
  • Don't crowd the sheet pan, or the fries steam instead of crisp.
  • Dip the knife in warm water for cleaner cuts through the set polenta.