A crispy outside and creamy inside, this Baked Polenta Fries recipe is the perfect snack, appetizer, or side dish. Gluten-free and vegan.
These crispy baked polenta fries (or polenta chips in the UK) replace traditional potato fries in the most delicious way.
Polenta is great in porridge form in meat and veggie bowls and as gluten-free croutons. But with a sweet corn flavor, savory seasoning, and creamy center, these fries might be my favorite way to eat it.
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Why you'll love this recipe
- A fun twist on French fries
- Makes a great appetizer and healthy snack
- Pair it with your favorite dip
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Polenta - Avoid purchasing the instant variety. You can use medium-grind cornmeal instead if needed.
Vegetable broth - Use what you have on hand. Vegetable stock or chicken stock or broth (if not vegan/vegetarian) work great too. It gives the fries a great flavor.
Unsweetened almond milk - Any non-dairy milk will do here if needed.
Nutritional yeast - Many recipes for these types of fries include parmesan cheese or goat cheese. To keep things dairy-free, nutritional yeast adds a cheesy tang.
Nutritional yeast is a great ingredient to always have on hand in the pantry and it last for some time!
Dried thyme - Feel free to use fresh herbs in place of dry ones.
Vegan butter - If dairy is not an issue, you can substitute regular unsalted butter.
Olive oil - A brush of oil gives us perfectly crispy fries.
Step-by-step instructions
Before you start: Grease and line an 8x8 square baking dish with parchment paper, with two sides overhanging to use as handles.
Step 1: In a medium pot, bring broth and milk to a boil then turn the heat down to medium heat. Slowly add polenta into the saucepan, whisking constantly.
Turn heat to low and continue to whisk almost constantly until you have a thick and creamy gluten free polenta.
Step 2: Remove from heat and add butter, nutritional yeast, thyme, salt, and black pepper to taste. Stir to combine.
Step 3: Transfer to prepared pan. Press the mixture into an even layer and smooth the top with a spatula. An extra piece of parchment or plastic wrap helps press it into the pan.
Refrigerate for two hours or overnight.
Step 4: When ready to bake, preheat the oven to 450 degrees Fahrenheit. Gently lift out the slab using parchment handles and transfer it to a cutting board.
Slice into 18 (4 x 1-inch) sticks (fry shapes) and place in a single layer onto a prepared baking sheet.
Step 5: Brush each strip with olive oil and sprinkle with salt.
Step 6: Bake for 15 minutes, carefully flip over strips, and bake for about 10 to 15 minutes more or until crispy and golden brown on the edges.
Tips
- Allow the cooked yellow corn mixture to cool to almost room temperature before chilling in the refrigerator.
- If slicing thinner fries, adjust your baking time so that your crispy fries aren't too crispy!
- Avoid using instant polenta as it will lack texture and flavor.
Serving suggestions
This recipe can be a delicious snack, fun side dish, or game day appetizer. So, what goes with polenta fries?
- Use them in place of steak fries and serve them with chicken, steak, fish, or shrimp. (Would be delicious with this Cajun salmon!)
- Makes a great base for loading with your toppings.
- Serve alongside a hearty soup or pair with chili.
Some of our favorite ways to enjoy these delicious fries are by using different dipping sauces. Here are some ideas of what to dip them in:
- Tomato sauce
- Alfredo sauce
- Aioli (Cajun, garlic, pick your favorite!)
- Roasted red pepper sauce
- Barbeque sauce
- Basil pesto
- Ketchup
- Mayo
- Vegan Ranch
FAQs
Yes! You can use medium-grind cornmeal in place of polenta to make these fries.
Yes! You can freeze polenta fries before or after baking. To freeze before baking, place fries on a parchment-lined baking sheet in the freezer. Once frozen, put fries in an airtight container or freezer-safe ziplock bag for up to 3 months. Bake from frozen.
After baking, freeze the fries on a parchment-lined baking sheet. Once frozen, put the fries in an airtight container or freezer-safe ziplock bag.
You can find polenta at health food stores, online at Amazon or Thrive Market, or at your local grocery store.
Want more spicy dinner inspiration? This healthy Cajun chicken pasta looks delicious!
More appetizer recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Baked Polenta Fries with Cajun Aioli
Ingredients
- 2 cups vegetable broth chicken broth if not vegan/veg
- 1 cup unsweetened almond milk or milk of choice
- 1 ½ (236g) cups polenta or medium-grind cornmeal
- 1 tablespoon unsalted butter or vegan butter
- ½ cup (35g) nutritional yeast
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- olive oil for brushing
Cajun Aioli, optional
- 3 tablespoons veganaise or mayonnaise if not vegan
- 1 teaspoon homemade or store-bought Cajun seasoning
- 2 cloves minced garlic
- squeeze of lemon
Instructions
- Spray with cooking spray and line an 8x8 pan with parchment paper, with two sides overhanging to use as handles.
- In a large saucepan, bring broth and almond milk to a boil. Once boiling, turn heat down to medium. Slowly add polenta into the saucepan, whisking constantly. Reduce heat to low, continuing to whisk almost constantly until thick and creamy, about 7-8 minutes.
- Remove from heat and add butter, nutritional yeast, thyme, and salt and pepper. Stir to combine. Transfer mixture to prepared pan. Press polenta into an even layer and smooth top with a spatula. Allow to cool, then cover with plastic wrap, pressing wrap directly onto surface of polenta mixture.
- Refrigerate for two hours or overnight. When ready to bake, preheat oven to 450 degrees Fahrenheit.
- Gently lift out slab of polenta using parchment handles and transfer to cutting a board. Slice polenta into 18 (4 x 1-inch) strips and place onto a greased parchment-lined baking sheet. Brush each strip with olive oil and sprinkle with salt.
- Bake for 15 minutes, carefully flip over strips, and bake for about 10 to 15 minutes more or until crispy and browned on the edges. Serve warm.
Cajun Aioli
- Combine the aioli ingredients in a small bowl. Stir to combine. Refrigerate until ready to serve with polenta fries.
Notes
- The polenta can be prepared and refrigerated in the square pan for up to 3 days before slicing and baking.
- If slicing thinner fries than the recipes instructs, adjust your baking time so that your crispy fries aren't too crispy!
- Avoid using instant polenta as it will lack texture and flavor.
Nutrition
Yaron
the polenta sticks looks amazing, i'm going to make it soon.
a perfect appetizer
thanks
Tessa
Thanks so much, Yaron!
Natalia
Those look so good, Tessa! Thanks for the recipe!
Tessa
Thank you, Natalia! There are so many great ways to enjoy fries. I hope you enjoy these!
Charlotte
Wow, they look super delicious! I was wondering, do you think they could be made with olive or coconut oil instead :). If so, I might give them a go!
Tessa
Thanks, Charlotte!! Do you mean instead of the tablespoon of butter? I think you could swap one of those two in if you wanted, or omit the butter completely.
Charlotte | Porridge and Pillao
Yup! That's what I meant! I'll try it with some olive oil :) Thanks!
Mary Ann | The Beach House Kitchen
I love polenta Tessa and never thought of using it for fries. Such a creative idea. And I love the Cajun aioli too!
Tessa
Thanks, Mary Ann! Polenta allows for such a crispy outside and creamy inside - addictive! ;)
Abby @ Heart of a Baker
I didn't start really loving polenta until these last few years (I was so missing out) but I still haven't made fries with it! I'm glad you've found something SO dang good to savor dear friend :)
Tessa
I know, I was late to the polenta game too. We have much catching up to do, friend! ;)
Karlie
Seriously, same page with the gluten-free corn chips. Still even now occasionally. But these look delectable I will most definitely be trying them.
Tessa
Haha, I am totally with you. For sure they are a solid go-to. ;) I hope you enjoy the polenta fries. Thanks, Karlie!
Joyce @ Sun Diego Eats
In Brazil polenta fries are super popular! Especially when you eat Brazilian BBQ, it usually comes with polenta fries or yucca fries. This baked version looks SO crispy, I need to try making it sometime ;)
Tessa
I didn't know that! Love it, Joyce. <3