Parmesan Polenta Fries with Fresh Herbs (Edit recipe)

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Crispy on the outside, creamy in the center, and loaded with parmesan and fresh herbs—these parmesan polenta fries are pure comfort. They’re perfect as an appetizer or even a side dish.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

7

Serves: 6

Ingredients

3 cups Water
1 tsp Salt
1 cup Corn Grits (Polenta)
1 cup Parmesan Cheese, grated
1 cup Herbs, Fresh, chopped
1 pinch Black Pepper
2 Tbsp Extra Virgin Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring the water to a boil. Add salt. Slowly whisk in the polenta, stirring constantly to avoid lumps. Lower the heat and cook for about 5 minutes, until the mixture is thick and creamy.
Remove from heat and stir in parmesan, herbs and pepper to taste. Taste and adjust seasoning if needed.
Pour polenta into a parchment-lined 8x8 pan or baking sheet. Spread into an even layer (about ½ to ¾ inch thick). Refrigerate for at least 1 hour or until firm.
Lift the chilled polenta from the pan and slice into fries or wedges.
Preheat oven to 425°F. Place fries on a parchment-lined baking sheet. Brush both sides lightly with olive oil. Bake for 30–35 minutes, flipping halfway, until golden and crisp on the edges.
Sprinkle with more herbs or parmesan if you’d like. Serve warm with your favorite dip.

Notes

These can be made ahead. Just chill the polenta and slice later. Leftovers reheat well in the oven or air fryer. Use whatever herbs you have on hand—thyme, chives, or dill would be great too.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	190
Fat:	7 g
Carbohydrates:	23 g
Protein:	5 g
Cholesterol:	11 g
Sodium:	597 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.