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A homemade batch of parmesan polenta fries with a side of ketchup.

Parmesan Polenta Fries Recipe

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Yummy, crispy fries without potatoes or a deep fryer? Yes, please! Parmesan polenta fries are delish!
Course side dishes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -8 servings
Calories 306
Author Cheryl Najafi



  • Lightly coat an 8" x 8" square casserole dish with cooking spray or butter then set aside. Add water and milk to a large saucepan then bring to a boil over medium-high heat. Once liquid is boiling, add polenta by gradually sprinkling it while constantly whisking to avoid lumps. Return mixture to a boil then remove from heat.
  • Stir in Parmesan cheese and butter until completely combined then immediately transfer to prepared dish. Spread evenly using a spatula or cover with a sheet of plastic wrap and press into an even layer. Work fast because the polenta will immediately begin to set. Cover with plastic wrap then refrigerate until cool, about 1 hour.
  • Preheat oven to 425 degrees, line a baking sheet with parchment paper and spray with cooking spray, preferably olive oil.
  • Remove polenta from refrigerator then turn out onto a cutting board. The polenta should come out easily in a solid mass. Cut in half into two 4" x 8" rectangles, then cut each rectangle into ¼" thick fries. You can make them any size you like, but the thinner they are the crispier they become.
  • Transfer fries to prepared baking sheet then bake 25-30 minutes, turning once halfway through cooking. Remove from oven then sprinkle with additional Parmesan cheese and a little more salt, pepper or garlic salt. Serve with marinara sauce or ketchup on the side for dipping.


Jazz up your polenta fries by adding chopped herbs such as rosemary or thyme!


Calories: 306kcal | Carbohydrates: 45g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 795mg | Potassium: 175mg | Fiber: 4g | Sugar: 3g