Polenta Frita (Baked Polenta Fries)
Polenta frita, or baked polenta fries, is a crispy, gluten-free Italian snack that's ideal as a side dish or appetizer. This vegan recipe uses homemade polenta from scratch, skipping the frying for a lighter, healthier alternative, and pairs perfectly with dips, sauces, and a sprinkle of plant-based parmesan cheese.
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
Calories: 120kcalCarbohydrates: 21gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 201mgPotassium: 41mgFiber: 0.5gSugar: 0.2gVitamin A: 57IUVitamin C: 0.04mgCalcium: 6mgIron: 0.3mg
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