Name: Baked Polenta Fries
Prep time: 5 min
Cook time: 35 min
Total time: 100 min
Ingredients: 2 cups vegetable broth; 1 cup water; 1 ½ cups polenta; ½ tsp thyme; ½ tsp sage; ½ tsp oregano; 2 tbsp dairy-free butter ( or olive oil); 2 tbsp olive oil; sea salt

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Super crispy baked polenta fries – healthy, delicious, vegan, and easy! Only for real fries and polenta fans! 😉

If you love polenta, you can’t get enough of these crispy vegan polenta fries. They are seriously the most crispy fries you ever had and come with a soft and creamy core.

Since they are baked in the oven with very little oil, it’s a much healthier alternative to deep-fried french fries. Plus, they add a welcome variety to your fries life! 😉

crispy polenta fries with ketchup and mayo

You can serve them as a side dish or as a quick and simple lunch with this green salad, ketchup, BBQ sauce, and vegan mayo! They are excellent too in combination with chipotle mayo. You can even serve them as a party snack, finger food, or for your next summer barbecue party.

What I truly love the most about baked polenta chips is that they are so incredible crispy! Not comparable with any other fries.

Polenta is made with cornmeal and is therefore gluten-free and contains a decent amount of protein. Furthermore, this recipe is suitable for a low FODMAP diet.

How To Make Polenta Fries

Read through this visual step-by-step guide with lots of extra tips!

The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

In a large pot, bring vegetable broth and water to a boil. Add polenta, herbs, and dairy-free butter.

Reduce heat to low, and simmer for 5-10 minutes, stirring occasionally. Season with salt and pepper.

Lay a baking sheet with parchment paper (or grease with oil) and spread the warm polenta evenly over it. Let it cool for at least one hour in the refrigerator (can be prepared the day before).

Preheat the oven to 430°F (220°C).
Once hard, cut polenta into fries.

Transfer to a parchment paper-lined baking sheet, brush each with olive oil and sprinkle with sea salt.

Bake for 25 minutes until crispy (no need to flip them). Enjoy with your favorite dipping sauce (ketchup, vegan mayo, chipotle mayo, BBQ sauce, aioli).

baked polenta fries next to a small bowl with ketchup

Recipe FAQ & Tips

Can I prepare the polenta fries in advance? Step 1 & 2 can be prepared up to 3 days in advance. Cover with a plastic wrap if you store it for more than one hour in the fridge.

How long can I keep leftovers? Baked polenta fries can be stored for up to 2 days in the fridge. Rebake for 10 minutes in the preheated oven at 430°F (220°C).

Love cheese? Feel free to add some grated parmesan or dairy-free cheese when cooking the polenta.

Which cornmeal should I use? The quickest way is if you use instant cornmeal. If you love Bramata polenta, go for it, but keep in mind that you must cook Bramata polenta for up to one hour (make sure to check the package instructions). Another way to approach this recipe is to cook polenta for dinner and spread the leftovers onto a baking tray. Then, use it within the next few days to make polenta fries.

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📖 Recipe

Baked Polenta Fries

Aline Cueni

Super crispy baked polenta fries – healthy, delicious, vegan, and easy! Only for real fries and polenta fans! 😉

5 from 2 votes

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Prep Time 5 mins

Cook Time 35 mins

Chill Time 1 hr

Total Time 1 hr 40 mins

Course Side Dish

Cuisine Vegan

Servings

Calories 340 kcal

Ingredients

Polenta

2 cups (480 ml) vegetable broth
1 cup (120 ml) water
1 ½ cups (270 g) polenta
½ tsp thyme
½ tsp sage
½ tsp oregano
2 tbsp dairy-free butter or olive oil

Polenta Fries

2 tbsp olive oil
sea salt

Instructions

In a large pot, bring vegetable broth and water to a boil. Add polenta, herbs, and dairy-free butter, reduce heat to low, and simmer for 5-10 minutes, stirring occasionally. Season with salt and pepper.
Lay a baking sheet with parchment paper (or grease with oil) and spread the warm polenta evenly over it. Let it cool for at least one hour in the refrigerator (can be prepared the day before).
Preheat the oven to 430°F (220°C).
Once hard, cut polenta into fries. Transfer to a parchment paper-lined baking sheet, brush each with olive oil and sprinkle with sea salt.
Bake for 25 minutes until crispy (no need to flip them). Enjoy with your favorite dipping sauce (ketchup, vegan mayo, chipotle mayo, BBQ sauce, aioli).