Crispy Polenta
So, about these crispy polenta fries… If you’ve followed along with me for any length of time, you might be a little surprised to see ‘cheesy’ in a recipe of mine. And if I’d left ‘fried’ in the recipe name as I originally planned, you might have fallen out of your seat from shock.
Since my husband started following the Low FODMAP diet a few years ago, we’ve had to reimagine things a bit. He can’t eat gluten (among MANY other things) without it causing him to not feel well. So we do more rice, potatoes, and polenta. (thankfully we’ve found a gluten free pasta that we like).
But polenta on its own can get tiresome as well, so it’s great to have a few ways to mix it up and still keep everyone (and their tummies) happy. Enter crispy polenta fries!
CONTENTS
Crispy Polenta
Apparently thyme is in season from spring to fall, but the recent batch I brought home from the market was so much more fragrant than anything before it.
Thyme can be very universal in cooking, whether you add it to pasta sauces, marinades, grilled meat and veggies, or roasted potatoes (my favorite). I’ve also become obsessed with drying basil and other herbs, like thyme, to add to my spice and seasoning drawer!
See how to store fresh herbs so they last!
How to make Crispy Polenta Fries
The trick to getting crispy polenta fries is being patient while the moisture cooks out of the fries to get those crispy edges. And if you’re using a metal pan, make sure you’re using a metal spatula to turn these morsels or the crispy part might stick to the pan and not your fries. Nobody wants that!
I also want to remind you here that you’ll need PLENTY of hot oil to make sure the polenta is frying, crisping, and detaching from the pan.
What to serve with crispy polenta fries?
Polenta just screams Italian food to me, so when I whipped these up, I added Italian herbs and made a marinara dip. Get the recipe for easy homemade marinara sauce here or simply buy your favorite premade variety!
More Polenta Recipes
If you love polenta, try this cheddar polenta with jalapeños and this meal prep sausage & polenta recipe!
CRISPY POLENTA
Ingredients
- 6 Cups water
- 2 teaspoons salt
- 2 Cups cornmeal I used Bob’s Red Mill
- 1½ Tablespoons butter
- 2 teaspoons thyme leaves ¾ teaspoon dried
- ¼ Cup shredded cheddar cheese
- ¼ Cup shredded parmesan cheese plus more for garnish
- olive oil/vegetable oil
Instructions
- Bring water to boil in large pot. Whisk in salt and cornmeal. Reduce heat to low. Cook about fifteen minutes until thick consistency is reached, stirring occasionally to prevent sticking on the bottom of the pan. Add butter, thyme, and cheeses.
- Pour polenta in square baking dish. Flatten top. Cover and refrigerate at least two hours.
- Remove polenta from refrigerator. Cut into sixteen sticks.
- Heat large frying pan over medium heat. Add oil to thinly cover bottom. Add sticks to hot oil. Let cook on each side until golden brown, adding oil as needed.
- The first side will take close to ten minutes to brown as the heat removes water from the polenta sticks. Subsequent sides will take less time.
- Remove finished sticks to paper towel to drain. Serve with parmesan cheese and favorite marinara sauce.
Have you ever made in an air fryer? I want to freeze leftover polenta to try this.
Hi Margaret! No, I haven’t tried them in the air fryer, but I bet it would be super easy to do. Please let me know if you do it; I’d love to know how it goes! xo, Luci
I’ve always wanted to make polenta fries and this recipe is perfect. Thanks for the recipe.
These polenta fries turned out so crispy and flavorful.
Your beautiful photos enticed me to try this new to me recipe. So delicious! Will be making these again!
Omg these fries were so comforting and totally hit the spot when I was craving fries earlier today! Easy to make and tasty too!
Love polenta and these crispy polenta fries were amazing! Thanks for the great recipe!