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Polenta Fries

These crispy and crunchy polenta fries are a delicious and creamy alternative to regular French fries. Served with a zesty dipping sauce, they're perfect for snacking or as a side dish for any meal.

Tasty Team
90% would make again

Under 30 minutes

Polenta Fries

Inspired by

Under 30 minutes


for 5 servings


  • nonstick cooking spray, for greasing
  • 2 ½ cups milk (600 mL), of choice
  • 2 ½ cups vegetable broth (600 mL)
  • 2 cups polenta (320 g)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • olive oil, for brushing (if baking)
  • 4 cups canola oil (960 mL), if frying

Lemon-Herb Aioli

  • ½ cup mayonnaise (120 g)
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 486
  • Fat 45g
  • Carbs 14g
  • Fiber 0g
  • Sugar 5g
  • Protein 4g

Estimated values based on one serving size.


  1. Grease a baking sheet with nonstick spray.
  2. In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
  3. Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
  4. Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
  5. Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
  6. If baking, preheat the oven to 425ºF (220ºC).
  7. Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
  8. Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
  9. If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
  10. If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
  11. Serve the fries with aioli.
  12. Enjoy!
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Polenta Fries

Inspired by