These polenta fries are rolled in Parmesan cheese and then baked until crispy. The fries have a crisp exterior and a soft, creamy interior.
I’m pretty much obsessed with all kinds of fries. I don’t think I’ve yet to come across a version I don’t like. A few years ago, I had polenta fries as an appetizer at an Italian restaurant and became hooked.
I don’t yet make my own polenta because I’m the only one in my house who eats it. So when I’m craving polenta fries, I usually buy pre-made polenta tubes. For these fries, I used Frieda’s traditional polenta. I’ve experimented with different cooking methods (pan fry, bake, microwave, deep fry), but my favorite is baking them. I like to season them with some Parmesan cheese first, then bake until crispy.
- 1 (16 oz) tube pre-made polenta
- 1 tbsp olive oil
- 1/2 cup shredded Parmesan cheese
- salt and pepper to taste
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Slice polenta into sticks, approximately 1/2 inch by 3 inches.
- Put Parmesan cheese in food processor and process until they are large crumbs. Put cheese into a ziploc bag.
- Lightly brush fries with olive oil. Place polenta fries into bag, a few at a time, seal bag and shake fries around until they are fully coated with cheese. Place coated fries on baking sheet. Repeat with remaining polenta.
- Bake for 25-35 minutes, or until fries are crispy on the outside. Serve immediately. Add salt and pepper as needed.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.