Baked Polenta Fries

[Tessa]

A crispy outside and creamy inside, this Baked Polenta Fries recipe is the perfect snack, appetizer, or side dish. Gluten-free and vegan.

These crispy baked polenta fries (or polenta chips in the UK) replace traditional potato fries in the most delicious way.

Polenta is great in porridge form in meat and veggie bowls and as gluten-free croutons. But with a sweet corn flavor, savory seasoning, and creamy center, these fries might be my favorite way to eat it.

Jump to:

• Ingredients and Substitutions
• How to Make Polenta Fries
• Recipe Tips
• Serving suggestions
• FAQs
• More appetizer recipes
• Recipe

Ingredients and Substitutions​

Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.

Polenta - Avoid purchasing the instant variety. You can use medium-grind cornmeal instead if needed.

Vegetable broth - Use what you have on hand. Vegetable stock or chicken stock or broth (if not vegan/vegetarian) work great too. It gives the fries a great flavor.

Unsweetened almond milk - Any non-dairy milk will do here if needed.

Nutritional yeast - Many recipes for these types of fries include parmesan cheese or goat cheese. To keep things dairy-free, nutritional yeast adds a cheesy tang.

Nutritional yeast is a great ingredient to always have on hand in the pantry and it last for some time!

Dried thyme - Feel free to use fresh herbs in place of dry ones.

Vegan butter - If dairy is not an issue, you can substitute regular unsalted butter.

Olive oil - A brush of oil gives us perfectly crispy fries.

How to Make Polenta Fries​

Before you start: Grease and line an 8x8 square baking dish with parchment paper, with two sides overhanging to use as handles.

Step 1: In a medium pot, bring broth and milk to a boil then turn the heat down to medium heat. Slowly add polenta into the saucepan, whisking constantly. Turn heat to low and continue to whisk almost constantly until you have a thick and creamy gluten free polenta.

Step 2: Remove from heat and add butter, nutritional yeast, thyme, salt, and black pepper to taste. Stir to combine.

Step 3: Transfer to prepared pan. Press the mixture into an even layer and smooth the top with a spatula. An extra piece of parchment or plastic wrap helps press it into the pan. Refrigerate for two hours or overnight.

Step 4: When ready to bake, preheat the oven to 450 degrees Fahrenheit. Gently lift out the slab using parchment handles and transfer it to a cutting board. Slice into 18 (4 x 1-inch) sticks (fry shapes) and place in a single layer onto a prepared baking sheet.

Step 5: Brush each strip with olive oil and sprinkle with salt.

Step 6: Bake for 15 minutes, carefully flip over strips, and bake for about 10 to 15 minutes more or until crispy and golden brown on the edges.

Recipe Tips​

• Allow the cooked yellow corn mixture to cool to almost room temperature before chilling in the refrigerator.

• If slicing thinner fries, adjust your baking time so that your crispy fries aren't too crispy!

• Avoid using instant polenta as it will lack texture and flavor.

Serving suggestions​

This recipe can be a delicious snack, fun side dish, or game day appetizer. So, what goes with polenta fries?

• Use them in place of steak fries and serve them with chicken (try this apricot chicken), steak, fish, or shrimp. (Would be delicious with this Cajun salmon!)
• Makes a great base for loading with your toppings.
• Serve alongside a hearty soup or pair with chili.

Some of our favorite ways to enjoy these delicious fries are by using different dipping sauces. Here are some ideas of what to dip them in:

• Tomato sauce
• Alfredo sauce
• Aioli (Cajun, garlic, pick your favorite!)
• Roasted red pepper sauce
• Barbeque sauce
• Basil pesto
• Ketchup
• Mayo
• Vegan Ranch

FAQs​

Can I use cornmeal instead of polenta?
Yes! You can use medium-grind cornmeal in place of polenta to make these fries.

Can polenta fries be frozen?
Yes! You can freeze polenta fries before or after baking. To freeze before baking, place fries on a parchment-lined baking sheet in the freezer. Once frozen, put fries in an airtight container or freezer-safe ziplock bag for up to 3 months. Bake from frozen.

After baking, freeze the fries on a parchment-lined baking sheet. Once frozen, put the fries in an airtight container or freezer-safe ziplock bag.

Where do you buy polenta?
You can find polenta at health food stores, online at Amazon or Thrive Market, or at your local grocery store.


Want more spicy dinner inspiration? This healthy Cajun chicken pasta looks delicious!

More appetizer recipes​

• 
  
  Totchos (Tater Tot Nachos)
• 
  
  Vegan Jalapeño Poppers (Gluten Free)
• 
  
  Creamy Avocado Hummus Dip
• 
  
  Gluten-Free Seasoned Pretzels (Vegan)

Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!

Recipe​

Print

Baked Polenta Fries with Cajun Aioli​

Baked Polenta Fries are crispy on the outside and creamy on the inside. Allow two hours for polenta to firm or make up the day before and chill overnight. Serve with Cajun Aioli or dip of choice!
Course Appetizer, Side Dish, Snack
Cuisine American, Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 25 minutes minutes
Cook Time 30 minutes minutes
Chilling Time 2 hours hours
Total Time 2 hours hours 55 minutes minutes
Servings 18 fries
Calories 83kcal
Author Tessa

Ingredients​

• 2 cups vegetable broth chicken broth if not vegan/veg
• 1 cup unsweetened almond milk or milk of choice
• 1 ½ (236g) cups polenta or medium-grind cornmeal
• 1 tablespoon unsalted butter or vegan butter
• ½ cup (35g) nutritional yeast
• ½ teaspoon dried thyme
• ¼ teaspoon salt
• ¼ teaspoon pepper
• olive oil for brushing

Cajun Aioli, optional​

• 3 tablespoons veganaise or mayonnaise if not vegan
• 1 teaspoon homemade or store-bought Cajun seasoning
• 2 cloves minced garlic
• squeeze of lemon

Instructions​

• Spray with cooking spray and line an 8x8 pan with parchment paper, with two sides overhanging to use as handles.
• In a large saucepan, bring broth and almond milk to a boil. Once boiling, turn heat down to medium. Slowly add polenta into the saucepan, whisking constantly. Reduce heat to low, continuing to whisk almost constantly until thick and creamy, about 7-8 minutes.
• Remove from heat and add butter, nutritional yeast, thyme, and salt and pepper. Stir to combine. Transfer mixture to prepared pan. Press polenta into an even layer and smooth top with a spatula. Allow to cool, then cover with plastic wrap, pressing wrap directly onto surface of polenta mixture.
• Refrigerate for two hours or overnight. When ready to bake, preheat oven to 450 degrees Fahrenheit.
• Gently lift out slab of polenta using parchment handles and transfer to cutting a board. Slice polenta into 18 (4 x 1-inch) strips and place onto a greased parchment-lined baking sheet. Brush each strip with olive oil and sprinkle with salt.
• Bake for 15 minutes, carefully flip over strips, and bake for about 10 to 15 minutes more or until crispy and browned on the edges. Serve warm.

Cajun Aioli​

• Combine the aioli ingredients in a small bowl. Stir to combine. Refrigerate until ready to serve with polenta fries.

Notes​

• The polenta can be prepared and refrigerated in the square pan for up to 3 days before slicing and baking.

• If slicing thinner fries than the recipes instructs, adjust your baking time so that your crispy fries aren't too crispy!

• Avoid using instant polenta as it will lack texture and flavor.

Nutrition​

Serving: 1fry | Calories: 83kcal | Carbohydrates: 14g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 155mg | Potassium: 150mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 105IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg​

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