PREP TIME 20 minutes
COOK TIME 30 minutes
TOTAL TIME 50 minutes
- 450g cooked polenta or one batch of Easy Creamy Polenta
- 2 Tbsp olive oil (to use less oil, spray to coat the fries with oil // if oil-free, omit and cook in an air fryer for best results)
- 1/4 cup parmesan or vegan parmesan cheese
- 1 Tbsp dried Italian herbs
- Line a baking sheet with parchment paper or baking mat and preheat the oven to 210 C.
- Place cooked polenta in a parchment-lined 20x20cm baking dish. Spread evenly to all corners of the dish, and your polenta should be about 1cm thick. Refrigerate for at least 1 hour, or place in the freezer for 30 minutes. Polenta should be very firm and cold but soft enough to cut.
- Remove from fridge or freezer and cut your polenta into rectangular fry shapes (see photo) and place in a large mixing bowl. If the polenta is crumbling and not cutting cleanly, refrigerate for 15 minutes more and then cut.
- Add olive oil and gently toss with clean hands to coat the polenta fries evenly.
- Add parmesan and dried herbs to your mixing bowl and gently toss again to coat.
- Space fries evenly on the parchment-lined baking sheet and bake in your preheated oven for 30 minutes. Carefully flip polenta fries halfway through cooking time to ensure even browning.
- Let fries cool for a few minutes before removing from the baking sheet, then enjoy warm with a side of marinara sauce or pesto!
- Best when fresh, though leftovers will keep in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat on a parchment-lined baking sheet at 190 C until hot and golden brown.
Recipe and Photo by Minimalist Baker