Crispy Baked Polenta Fries

$- 1 cup polenta (cornmeal) - 4 cups vegetable broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Polenta is a type of cornmeal. It is the star of this recipe. You can find it in most grocery stores. The texture of polenta makes it perfect for fries. Vegetable broth adds great flavor. You can choose low-sodium broth if you want less salt. Garlic powder and onion powder bring depth to the taste. Smoked paprika gives a nice, smoky touch. Olive oil adds crispness when baking. Salt and pepper balance the flavors. Fresh parsley brightens up the dish as a garnish. If you can't find polenta, you can use corn grits. They have a similar texture and taste. For broth options, chicken broth works well too. You can also use water, but it will be less flavorful. If you prefer fresh herbs, use them instead of dried spices. Fresh garlic or onion can add a nice touch. Just remember, one clove of garlic equals about a quarter teaspoon of garlic powder. This way, you can customize your fries to your liking. If you're curious about the whole cooking process, check out the Full Recipe. First, preheat your oven to 425°F (220°C). This high heat helps make the fries crispy. Next, line a baking sheet with parchment paper. This step keeps the fries from sticking and makes clean-up easy. Now, let's cook the polenta. In a medium saucepan, bring 4 cups of vegetable broth to a boil. Once it’s boiling, slowly whisk in 1 cup of polenta. Stir constantly. This prevents lumps from forming. Reduce the heat and keep stirring for about 5 minutes, until the mixture thickens. Add 1 teaspoon each of garlic powder, onion powder, and smoked paprika. Mix in salt and pepper to taste. After cooking, you need to cool the polenta. Pour it into a greased rectangular dish. Spread the polenta to an even thickness of about 1 inch. Smooth the top with a spatula. Let it cool at room temperature for at least 30 minutes. For quicker results, refrigerate for 1–2 hours. Once it’s firm, carefully cut the polenta into sticks that resemble fries. Now it’s time to bake your fries. Place the cut polenta sticks on your prepared baking sheet. Drizzle with 1 tablespoon of olive oil. Toss them lightly to coat. This step adds flavor and helps with crispiness. Bake in the preheated oven for 25–30 minutes. Remember to flip the fries halfway through. They should be golden and crispy when done. Remove them from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley before serving. Enjoy your crispy baked polenta fries! For the full recipe, check out the details above. To get the best crispiness, you must cool the polenta. Cooling helps firm it up. This step makes cutting easier and improves texture. After cooking, let the polenta sit for at least 30 minutes. For extra crispiness, place it in the fridge for 1-2 hours. Using the right baking sheet is also key. A dark, non-stick sheet works best. It helps the fries brown nicely. Make sure to coat the fries in olive oil. Use just enough to cover them lightly, but not too much. This ensures they crisp up without becoming greasy. Experiment with seasonings to boost flavor. Besides garlic powder and smoked paprika, try adding chili powder or Italian seasoning. Each spice can change the taste, so have fun mixing and matching. Don't forget to garnish! Fresh herbs like parsley or basil can brighten the dish. They add color and extra taste. A sprinkle on top right before serving makes a big difference. Crispy baked polenta fries pair well with various dips. Try marinara sauce, garlic aioli, or even spicy mayo. Each dip adds a unique twist to the fries. You can also serve them with complementary dishes. Pair the fries with a fresh salad or grilled veggies. These sides make a great balance and add nutrition to your meal. Enjoy your crispy baked polenta fries with any of these ideas for a delightful snack! {{image_2}} You can make your polenta fries even tastier by adding cheese. Mix in about one cup of shredded cheese to the cooked polenta. Cheddar, mozzarella, or Parmesan work great. The cheese melts and adds a nice flavor. When you bake these cheesy fries, you may need to adjust the time. Bake them for about 30-35 minutes. Keep an eye on them to ensure they don’t burn. If you love heat, add spices to your polenta. Try mixing in chili powder, cayenne pepper, or crushed red pepper flakes. These spices give your fries a spicy kick! After baking, serve them with your favorite sauce. A spicy mayo or a tangy salsa pairs well with these fries. It makes for a fun and bold snack. Herbs can add great flavor to your polenta fries. You can use fresh or dried herbs. Fresh herbs like rosemary or thyme work well. Dried herbs, such as oregano or basil, can also add flavor. Mix about one tablespoon of herbs into the polenta before baking. This will give your fries a lovely aroma and taste. You can experiment with different combinations to find your favorite! To store leftover polenta fries, let them cool completely. Place them in an airtight container. This keeps them fresh. You can store them in the fridge for 3 to 5 days. When reheating, use an oven for best results. Preheat your oven to 400°F (200°C). Spread the fries on a baking sheet. Heat for about 10 to 15 minutes. This will help them regain their crispiness. If you want to freeze polenta fries, first, let them cool fully. Arrange them in a single layer on a baking sheet. Freeze them for 1 to 2 hours until solid. Then, transfer the fries to a freezer bag. Remove as much air as possible to avoid freezer burn. You can keep them in the freezer for up to 3 months. To thaw, leave them in the fridge overnight. When ready, reheat them in the oven at 400°F (200°C) for about 15 minutes. The shelf life of polenta fries is about 5 days in the fridge. If you freeze them, they last up to 3 months. Check for signs of spoilage before eating. If they smell bad or have mold, throw them away. Always trust your senses. Fresh fries should feel firm and smell delicious. Enjoy your Crispy Baked Polenta Fries with confidence! For the full recipe, refer to the earlier section. To keep polenta fries from sticking, use a non-stick baking sheet. Grease it well with oil. You can also use parchment paper as a barrier. Always let the polenta cool and firm up before cutting. This helps prevent sticking. Make sure to spread the polenta evenly in the dish. An even thickness helps it set nicely. Yes, you can! To air fry, first cut the cooled polenta into fry shapes. Preheat your air fryer to 400°F (200°C). Place the polenta fries in a single layer in the basket. Lightly spray them with cooking oil for crispiness. Cook for about 15-20 minutes. Flip them halfway through for even browning. Keep an eye on them to ensure they don’t burn. These fries pair well with many dips. Try marinara sauce, garlic aioli, or spicy sriracha mayo. You can also serve them alongside a fresh salad or grilled veggies for a full meal. Fresh herbs like parsley or basil add a nice touch as a garnish. Feel free to get creative! For the full recipe, check out the earlier section. In this blog post, we explored how to make delicious polenta fries from scratch. We covered the ingredients needed, shares key steps for preparation, and provided tips for achieving that perfect crispiness. I shared variations, storage tips, and answered common questions to help you along the way. Polenta fries are versatile and easy to customize. Experiment with flavors to find your favorite. Enjoy making and sharing this tasty snack!$

Craving a tasty snack? Try these Crispy Baked Polenta Fries that are easy to make and packed with flavor! Using simple ingredients, this recipe guides you through creating golden, crunchy fries that are perfect for dipping or munching on their own. Get ready to impress your friends and family with this delicious twist on a classic snack. Click to explore the full recipe and bring a delightful crunch to your table!

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Ingredients

1 cup polenta (cornmeal)

4 cups vegetable broth

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a medium saucepan, bring the vegetable broth to a boil.

Gradually whisk in the polenta, stirring constantly to prevent lumps. Lower the heat and continue stirring until the mixture thickens, about 5 minutes.

Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.

Pour the polenta into a greased rectangular dish, spreading it to an even thickness of about 1 inch. Smooth the top with a spatula.

Allow the polenta to cool and set at room temperature for at least 30 minutes, or refrigerate for 1-2 hours.

Once cooled and firm, carefully cut the polenta into sticks resembling fries.

Place the fries on the prepared baking sheet, drizzle with olive oil, and toss lightly to coat.

Bake in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden and crispy.

Remove from the oven and let them cool slightly before serving. Garnish with fresh parsley.

Prep Time: 15 min | Total Time: 1 hr | Servings: 4