• V
  • GF
  • NS
  • DF
  • View Recipe Key

Parmesan Polenta Fries


Parmesan Polenta Fries

These polenta fries are irresistibly crunchy and cheesy and require no deep-frying. It’s a delicious, nutritious alternative to fries!

Parmesan Polenta Fries //

This post contains affiliate links. Full disclosure is at the bottom of the article.



Parmesan Polenta Fries //

Parmesan Polenta Fries

These polenta fries are irresistibly crunchy and cheesy and require no deep-frying. It's a delicious, nutritious alternative to fries!
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Servings 4 servings
Author Marie Asselin,


  • 1 1/2 cups 375 ml chicken stock
  • 1/2 cup 125 ml / 85 g instant polenta
  • 1/4 cup 60 ml finely grated Parmigiano-Reggiano
  • 2 tbsp 30 ml butter
  • 2 tbsp 15 ml mixed herbs, chopped finely (basil, oregano, thyme, flat-leaf parsley, and rosemary all work)
  • 1 tsp 5 ml kosher salt, or fine sea salt
  • Freshly ground black pepper
  • Extra-virgin olive oil for brushing

To serve (optional)

  • Mayonnaise or aïoli garlic mayo, or warm tomato sauce


  • Spray an 8-in (20 cm) baking dish with cooking oil, then line with parchment paper, letting two sides overhand (this will make it easier to unmold the polenta later on.)
  • In a large saucepan set over medium heat, bring the chicken stock to a boil.
  • Gradually pour the polenta into the stock, whisking vigorously and constantly. Cook, whisking constantly, for 2-3 minutes more, or until the polenta is creamy and thick.
  • Remove from the heat, then stir in the parmesan, butter, herbs, salt, and some black pepper. Spread in the prepared baking dish to an even layer (about 1/2-in / 2.5 cm thick). Refrigerate for 30 minutes, or until firm and set.
  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Unmold the polenta, peel off the parchment paper, then cut the polenta into sticks. Transfer the parmesan polenta fries to the prepared baking sheet, making sure they are not touching. Brush the fries with olive oil on all sides. Bake for about 25 minutes, flipping the parmesan polenta fries halfway through, until golden and crisp.
  • Sprinkle the parmesan polenta fries with a pinch of additional salt. Serve hot with mayonnaise or aïoli.
  • MAKE IT VEGETARIAN: Use vegetable stock instead of chicken stock.
  • Recipe Credit: Adapted from Donna Hay Magazine, Issue 51

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

Author: Marie Asselin

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


Rate + Review

Your email address will not be published. Required fields are marked *

Recipe Rating