Oven-Roasted Polenta Fries Recipe
When it comes to fries, potatoes may be the first thing to come to mind. While potato-based french fries are among the most popular types of fries out there, we also love polenta fries because they're super tasty. Polenta fries are really unique, and they are a great way to spice things up and add a twist. Whehter you want to serve these as an appetizer or a side dish, you can't go wrong!
Recipe developer Ting Dalton came up with this yummy dish that will knock your socks off. "These are such a delicious alternative to potato fries and super tasty. The combination from the broth, herbs, parmesan, and garlic really make these much tastier and full of flavor," Dalton says. Another positive to this recipe is that polenta is really good for you. "Polenta is a great source of fiber and protein and contains vitamin A, so really a great alternative to potatoes," Dalton notes. Keep reading to find out how to make this delicious dish.
Gather the ingredients to make oven-roasted polenta fries
Once you're ready to make these delightful polenta fries, you will need to take a trip to the store. When you're there, start by grabbing some chicken broth, some fresh rosemary, and some butter. To add a little flavor, be sure to pick up a few cloves of garlic. Of course, the recipe also calls for instant polenta, so be sure to grab a bag of that as well. Finally, you'll need a little salt, some olive oil, and grated Parmesan to round out this dish. Once you have everything together, you may begin.
Boil the broth and add polenta
Ready or get started? First, grab a pot and place it on your stove. Pour in the chicken broth and crank up the heat to high, bringing the chicken broth to a boil. "If you would like to make a vegetarian alternative, use vegetable broth instead of chicken broth," Dalton says. Once you see bubbles reach the top of the surface, turn the heat down to a simmer and slowly add in the polenta. Be sure to keep stirring as you combine the polenta with the broth. Right now, the consistency will be pretty wet and that's normal.
Add the butter and Parmesan
We're starting to get into a groove, and luckily, there are just a few other things that you need to add to the mix. Start with the butter, followed by the grated Parmesan cheese. "Don't have Parmesan? You can use other cheeses, including romano or manchego cheese," Dalton shares. Then, add the herbs. "Don't have rosemary, then try other herbs including thyme or oregano," Dalton notes. You can't go wrong with either of these cheesy mixes! Stir until the butter has melted and the polenta thickens — this should only take about five minutes.
Chill the polenta fries
Now, your mix is good to go. Pretty easy right? Take the pot off of heat and pour the cooked polenta into a 10x8-inch lined baking dish or a baking tin. Spread the polenta evenly in the tin and let it cool completely. Then, cover the baking tin with plastic wrap and stick the polenta in the fridge to let it chill for about three hours, or overnight. Once you are ready to bake the polenta fries, preheat the oven to 400 F and let it get nice and toasty.
Cut and bake the fries
Once the polenta has chilled and completely set, remove it from the fridge and tray and cut it into rectangular fries. You can even cut them thicker or thinner if you'd like — it's just based on personal preference.
Then, place the fries on a lined baking tray and brush them with olive oil. Pop them into the oven for 35 minutes and cook until they're golden brown and crispy. "To get them crispy, make sure to use baking parchment in the baking tray when roasting," Dalton says. "And brush the fries well with olive oil. You can turn them halfway through the cooking time."
Serve and enjoy
Once you take the polenta fries out of the oven, you can serve them as you wish. "These polenta fries are great accompanied by roasted meats or a steak – even burgers," Dalton says. We also think that they would make an excellent side for a salad.
If you have some leftovers, don't sweat it! You can freeze them two different ways. "You can either freeze the polenta when it is set in the tin, then cut them up after defrosting for when it reaches room temperature," Dalton shares. "Or you can make the fries and then freeze them, and reheat them from frozen in the oven." We hope you love this recipe as much as we do!
- 3 cups chicken broth
- 2 tablespoons fresh rosemary leaves, finely chopped
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 cup instant polenta
- ½ cup grated Parmesan
- 2 tablespoons olive oil
- salt to taste
- Add the chicken broth to a pot and bring it to a boil.
- Once boiling, turn the heat down to a simmer and slowly add the polenta whilst stirring, until all the polenta is combined with the stock. The consistency here will be wet.
- Next, add the butter, Parmesan, and chopped rosemary to the mixture. Stir until the butter has melted and the polenta has thickened up a bit, around 5 minutes.
- Pour the cooked polenta into a lined baking dish or baking tin (10x8-inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge, covered with plastic wrap, for 3 hours or overnight.
- When you're ready to bake the polenta fries, preheat the oven to 400F.
- Once chilled and completely set, remove the polenta from the tray and cut it into rectangular fries. You can cut them thicker or thinner depending on personal preference.
- Place the fries on a lined baking tray and brush with olive oil. Bake in the oven for 35 minutes until golden brown and crispy.
| Calories per Serving | 448 |
| Total Fat | 26.0 g |
| Saturated Fat | 12.0 g |
| Trans Fat | 0.5 g |
| Cholesterol | 48.6 mg |
| Total Carbohydrates | 38.8 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 3.6 g |
| Sodium | 518.1 mg |
| Protein | 14.2 g |
