Polenta frita, or baked polenta fries, is a crispy, gluten-free Italian treat perfect as a side, appetizer, or snack.
Made with homemade polenta, this vegan recipe skips frying for a lighter, healthier option. Plus, these crispy sticks pair perfectly with dips and sauces and a sprinkle of plant-based parmesan cheese.
Polenta frita has become a favorite in our house! I often make my creamy polenta and mushroom recipe, but this summer, I decided to bake the polenta into fries for our picnic. My family loved them!
Dipped in avocado mayonnaise and served alongside quinoa fritters, they were a hit. They looked just like potato fries, but these were healthier and just as delicious.
This is a much simpler and healthier way to enjoy polenta than the traditional deep-fried version.
Plus, it’s light, budget-friendly, low in calories, and versatile! You can add your favorite herbs and spices to it. I'll share some ideas below, so keep reading!
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Ingredients
- Polenta: The base for our delicious fries.
- Water: Cook the polenta to a creamy consistency.
- Olive oil: Creates a crunchy, crispy “fried” texture.
- Garlic powder: Adds a savory punch.
- Onion powder: Brings mild, sweet onion flavor.
- Salt: Enhances the natural flavors of the polenta.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Baked Polenta Frita
Prepare polenta mixture: In a bowl, whisk together 1 ½ cups water, polenta, garlic powder, and onion powder.
Cook: Bring 2 cups water and salt to a boil in a saucepan. Reduce heat to low, slowly pour in the polenta mixture, and whisk constantly for 10 minutes until thickened. Stir in 1 tablespoon of olive oil at the end.
Chill: Pour the cooked polenta quickly into a lightly oiled rectangular baking dish (11 x 7 inches) and spread it evenly, as it sets fast. Let it cool completely, then cover and refrigerate for 1-2 hours or overnight.
Slice: Preheat oven to 220°C (425°F). Cut the chilled polenta into fries. Arrange on a baking sheet lined with parchment paper.
Bake: Bake for 30 minutes, flipping halfway through, until golden brown and crispy. Enjoy it with your favorite dip.
Test
I tested this recipe using fresh onion and garlic instead of dried. I sautéed finely diced onion until translucent for about 5 minutes, then added minced garlic and cooked for another minute.
After that, I added water and brought it to a boil before mixing in the polenta water mixture. I also added ½ teaspoon of dried oregano and basil, which made it extra delicious!
Storage
Store at room temperature for up to 2 days. For longer storage, keep in an airtight container in the refrigerator for up to 5 days.
Freeze in a freezer-friendly bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Variations
- Vegetable broth: Swap water with vegetable broth for added depth of flavor. Herbs & spices: Experiment with different herbs and spices like rosemary, thyme, paprika, or red pepper flakes.
- Spicy kick: Add a pinch of cayenne pepper or smoked paprika to the polenta mixture for a spicy, smoky flavor that adds extra depth.
- Cheesy kick: Add a tablespoon of nutritional yeast for a cheesy flavor boost.
- Oil-free version: Skip the olive oil for an oil-free option.
Serving Suggestions
- Serve with green wraps and a dollop of sour cream with chives.
- Enjoy dipped in smoky hummus with paprika or vegan peas dip for extra flavor.
- Pair with garlic hummus (made without tahini) and a crisp green vegetable salad.
- Try with oat milk queso or drizzle with vegan parsley sauce for a fresh, zesty touch.
- Dip into creamy avocado dip (made without yogurt) or a rich nooch cheese sauce.
- Serve with fresh veggies and non-dairy ranch dressing for a light, refreshing option.
Marinela's Tips
- Make it ahead: You can make the polenta and chill it overnight, making it easier to cut into fries the next day.
- Cut evenly: For even cooking, cut the fries into roughly the same size pieces.
- Cooling time: Don’t skip the chilling step! Allowing the polenta to cool and set in the fridge makes it easier to cut into fries and helps them hold their shape during baking.
- Use a sharp knife: Use a large sharp knife to cut the chilled polenta evenly into the fries.
Frequently Asked Questions (FAQ's)
Yes! Just make sure to pat it dry before cutting it into fries. It works whether it’s in a tube or a box.
Use parchment paper to line the baking sheet. It prevents sticking and makes cleanup easier.
Reheat them in the oven at 200°C (392°F) for 3-5 minutes to restore their crispiness.
This can happen if you used too much water or didn’t chill the polenta long enough. Make sure to let it cool completely and chill for 1-2 hours to firm up before cutting into fries.
More Vegan Side Dishes
- Lentil tofu recipe
- Vegan burrata cheese
- Cucumber corn black bean salad
- Gluten-free zucchini fritters
- Potato pancakes without eggs
- Crispy jackfruit burger patties
Simple Dips for Polenta
📖 Recipe
Polenta Frita (Baked Polenta Fries)
Equipment
- 1 Mixing bowl
- 1 Saucepan
- 1 baking sheet lined with parchment paper
- 1 lightly oiled rectangular baking dish (11 x 7 inches) for chilling
Ingredients
For polenta mixture
- 1 cup polenta
- 1 + ½ cups water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For cooking polenta
- 2 cups water
- ½ teaspoon salt
- 1 tablespoon olive oil extra virgin
Instructions
- In a bowl, combine water, polenta, garlic powder, and onion powder. Mix well.1 cup polenta, 1 + ½ cups water, ½ teaspoon garlic powder, ½ teaspoon onion powder
- In a saucepan, bring water and salt to a boil. Reduce heat to low, slowly pour in the polenta mixture while whisking constantly. Keep whisking until the polenta thickens. At the end, stir in olive oil.2 cups water, ½ teaspoon salt, 1 tablespoon olive oil
- Pour the cooked polenta into a lightly oiled rectangular baking dish. Spread it out evenly, as it sets quickly. Let it cool completely, then cover and refrigerate for 1-2 hours or overnight.
- Preheat the oven to 220°C (425°F). Cut the chilled polenta into fries. Place the fries on a baking sheet lined with parchment paper.
- Bake for 30 minutes, flipping halfway through, until the fries are golden brown and crispy. Enjoy!
Notes
- Storage: Store at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Freeze for up to 2 months; thaw overnight in the fridge.
- Make ahead: Chill the polenta overnight for easier slicing the next day.
- Cut evenly: Slice the fries into similar-sized pieces for even cooking.
- Cooling time: Don’t skip the chilling step! It helps the polenta set and holds its shape.
- Use a sharp knife: Use a large sharp knife for clean, even cuts.
- Flavor boost: I tested this recipe with fresh onion and garlic, which gave it more flavor. I sautéed the onion, added garlic, and mixed in herbs like oregano and basil for a delicious twist.
Nutrition
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