If you're looking for a hearty, satisfying, budget-friendly side dish, then you should definitely make these Rosemary & Thyme Polenta Fries! They're baked or air fried until crispy on the outside and warm and fragrant on the inside. These polenta fries are perfect for dipping into your favorite sauce, and go well with pretty much any protein!
These polenta fries are vegan, vegetarian, and naturally gluten-free. They're super budget-friendly and inexpensive to make.
They are also great way to use up leftover polenta, which is not good on day 2 unless it's turned into crispy fries.
Jump to:
- What do polenta fries taste like?
- Air fryer polenta fries
- Leftover polenta recipe
- Ingredients
- Instructions
- Dipping sauce for polenta fries
- Tips and optional add-ins for making polenta fries
- What to serve with polenta fries
- Reheating leftover polenta fries
- Rosemary Polenta Fries (Air Fryer & Baking Instructions)
- Reviews
What do polenta fries taste like?
Polenta fries remind me of cornbread. Polenta fries are made from polenta, which is ground dried yellow corn. Polenta is similar to grits, which is dried ground white corn. For this recipe, you'll use pre-cooked polenta meal, which is usually called "instant polenta" or "quick cooking polenta" on the packaging.
To make polenta fries, you simply cook polenta into a porridge and let it thicken as it cools, then cut it into fry-shaped pieces and bake until crispy on the outside.
The result has the same awesome comfort food vibes that you get from cornbread, but with a crispier texture on the outside, a creamier texture on the inside, and a more savory flavor. Cornbread is typically sweet, but these polenta fries are seasoned with salt, rosemary, and thyme.
While cornbread is a little crumbly in the hand and is a little fluffy, these polenta fries are firmer and perfect for dipping. We love them with chili!
These polenta fries remind me a little of these grits fritters, which are fried little grits balls.
Polenta fries are delicious and a nice change from the typical side dishes, but I also want to level-set some expectations: polenta fries are nothing like French fries and not quite as comforting as potato fries. But they do have their place in our menu rotation!
Related recipe: Savory Spicy Cornbread
Air fryer polenta fries
I really recommend making these polenta fries in the air fryer instead of baking them. The air fryer cooks them in 8-10 minutes at 350F, which is faster than baking. Although admittedly, you do have to air fry the polenta in a couple of batches because the air fryer is smaller and this recipe makes a large amount.
Air fried polenta fries also come out crispier than baking, which makes them slightly more delicious.
I cook my polenta fries in my Instant Pot Vortex, so I can get 2 air fryer trays in there at the same time and rotate them halfway through air frying. Then as we're all enjoying a hot fresh batch or polenta fries, I cook the next batch.
Leftover polenta recipe
These polenta fries are a GREAT way to use up leftover polenta, which gets hard and almost inedible on day 2. The only way to "save" that leftover polenta is to pour into a mold (like in the recipe instructions below), refrigerate it overnight, then cut it into "fry" shapes and air fry or bake it. So keep this in mind if you make too much polenta one day. Or if you're anything like me, you will make extra polenta on purpose to eat it as a porridge on day 1, and to turn it into polenta fries on day 2.
Cook smarter, not harder. 🙂
Ingredients
- 1.5 cups instant polenta (aka pre-cooked polenta or quick cooking polenta - I used Bob's Red Mill)
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons fresh thyme, finely minced (or 1-2 teaspoon dried thyme)
- 2 tablespoons fresh rosemary, finely minced (or 1-2 teaspoon dried rosemary)
- Oil spray (I love this refillable oil sprayer, but this one with 100% olive oil and no propellants is also great!)
Related recipe: Moroccan Meatballs with Polenta
Optional add-ins and substitutions
- Try adding ½ teaspoon garlic powder and/or onion powder to the water when cooking the polenta.
- Try using vegetable stock or chicken broth instead of water to add more flavor to the polenta (skip the salt or reduce the salt is using salted broth!).
- Stir in shredded Parmesan after the polenta is cooked. The shredded stuff from the green container is fine for polenta fries, it doesn't have to be the fancy parmigiana cheese here.
- Try stirring in a 1-2 tablespoons of butter into the water or stock for a richer flavor.
- Try using other fresh or dried herbs!
- You can use quick-cooking grits instead of polenta, but the polenta fries will be white instead of yellow.
Special equipment needed
- Medium saucepan (2-3 quart, nonstick is best for cooking polenta!)
- Loaf pan or 8x8-inch baking pan
- Parchment paper—this really helps prevent sticking!
- Whisk (I recommend a silicone whisk so you don't scratch the bottom of your saucepan)
- Very large baking sheet, such as 11x17-inch, or an air fryer (I love my Instant Pot Vortex!)
- Silicone spatula (optional but really helpful for getting all the polenta out from the cooking pot and for smoothing the polenta in the loaf pan)
Related recipe: Cajun Shrimp with Cheesy Grits
Instructions
Step 1: Boil the water and salt in a small saucepan. Stir in the polenta, chopped rosemary, and thyme while whisking constantly. Reduce the heat to a simmer, continue to stir constantly, and cook until the water is all absorbed and the polenta is cooked, about 5-8 minutes. Watch out for the polenta splattering, it can burn your arm! Reduce the heat to the lowest setting or even turn it off and continue stirring to help prevent splatter.
Step 2: Line a loaf pan or an 8x8-inch baking pan with parchment paper (this will help with cleanup). Pour the polenta into the pan and use a spatula or a spoon to smooth it out on top as much as you can. Cover with more parchment paper, gently pressing the parchment paper to the top of the polenta.
Step 3: Allow to cool to room temperature, then place in the fridge for at least 1.5-2 hours, or until fully chilled, even in the center. If you want to keep it in the fridge overnight, I recommend covering the top of the polenta with parchment paper or plastic wrap and pressing down gently, to prevent a hard crust from forming.
Step 4: Remove from the fridge, carefully transfer the block of polenta onto a cutting board, and slice into French fry-shaped pieces. Another option is to cut it into thin sheets and then use cookie cutters to make fun shapes.
Step 5: Air frying instructions: Preheat the air fryer to 350F, if your air fryer requires preheating. Place the polenta pieces in the air fryer tray and spray lightly with olive oil. Air fry at 350F for 8-10 minutes, or until crispy on top. Sprinkle with sea salt, allow to cool for a few minutes, and serve hot with your favorite dip.
Oven instructions: When ready to bake, preheat the oven to 375F. Line a large baking sheet with parchment paper and brush or spray lightly with oil. Arrange the polenta pieces on the oil-sprayed baking sheet and bake for 20 minutes or until crispy on the edges. Sprinkle with sea salt, allow to cool for a few minutes, and serve hot with your favorite dip.
Related recipe: Parsnip Fries with Bacon
Dipping sauce for polenta fries
Here are a few or our favorite dipping sauces for polenta fries:
- Garlic aioli
- Ketchup + mayo mixed together in equal parts, plus a few drops of sriracha for spice
- Tartar sauce
- BBQ sauce
Tips and optional add-ins for making polenta fries
→ Time saving tip: You can cook the polenta and have it chill in the fridge for up to 1-2 days before baking. The polenta fries are best served right after baking.
→ Make sure the chop the herbs really finely—into tiny pieces—so you don't have big pieces of herbs when you bite into the polenta pieces.
→ Watch out for hot water/polenta splattering as the polenta cooks! It can really burn your skin. I recommend turning off the heat as soon as the polenta thickens and using the residual heat to finish cooking the polenta. Wear long sleeves to prevent any injuries from the hot polenta splatter!
→ Whisk constantly while adding the polenta to prevent any lumps from forming.
What to serve with polenta fries
These polenta fries go GREAT with burgers (try these ground pork burgers or chicken burgers!). They also make a great side dish for steak, sloppy joes, or BBQ chicken sandwiches. And as mentioned above, they're perfect for dipping into chili!
Reheating leftover polenta fries
Polenta fries are great leftover! It's OK if they dry out a little overnight in the fridge, since they're crispy on the outside to begin with. Reheat them in the oven, toaster oven, or air fryer for just a few minutes, until heated through and crispy on the outside.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Rosemary Polenta Fries (Air Fryer & Baking Instructions)
Ingredients
- 1.5 cups instant polenta - (quick-cooking or pre-cooked polenta), I used Bob's Red Mill
- 4 cups water - see notes
- 1 teaspoon salt - or to taste
- 2 tablespoons fresh thyme - finely minced (or ½ - 1 tablespoon dry)
- 2 tablespoons fresh rosemary - finely minced (or ½ - 1 tablespoon dry)
- oil spray
Special equipment
- Small/medium saucepan 2-3 quart
- Loaf pan or 8x8-inch baking pan
- Silicone spatula (optional but really helpful!)
- Air fryer or large baking sheet
Instructions
- Boil the water and salt in a small saucepan. Stir in the polenta, chopped rosemary, and thyme while whisking constantly, and cook until the water is all absorbed and the polenta is cooked and very thick, about 5-8 minutes. Stir frequently while cooking.
- Line a loaf pan or an 8x8-inch baking pan with parchment paper (this will help with cleanup). Pour the cooked polenta into the pan and use a spatula get all of it out of the sauce pan and to even it out on top in the loaf pan. Cover with more parchment paper, gently pressing the parchment paper to the top of the polenta.
- Allow to cool to room temperature, then place in the fridge for at least 1.5-2 hours, or until fully chilled, even in the center.
- Remove from the fridge, carefully transfer the block of polenta onto a cutting board, and slice into French fry-shaped pieces.
- Preheat air fryer to 350F, if your air fryer requires preheating. Arrange the polenta pieces on the air fryer tray and spray or brush lightly with olive oil. Air fry at 350F for 8-10 minutes. Sprinkle with sea salt, allow to cool for a few minutes before serving with your favorite dipping sauce (see notes below).
- Preheat the oven to 375F. Line a large baking sheet with parchment paper and brush or spray with oil.
- Arrange the polenta pieces on the oil-sprayed baking sheet and bake for 20 minutes or until crispy on the edges. Sprinkle with sea salt, allow to cool for a couple of minutes, and serve hot with your favorite dipping sauce (see notes for ideas).
Notes
- Try adding ½ teaspoon garlic powder and/or onion powder to the water when cooking the polenta.
- Try using vegetable stock or chicken broth instead of water to add more flavor to the polenta (skip the salt or reduce the salt is using salted broth!).
- Stir in ½ - 1 cup shredded Parmesan after the polenta is cooked.
- Try stirring in a 1-2 tablespoons of butter into the water or stock for a richer flavor.
- Time saving tip: You can cook the polenta and have it chill in the fridge for up to 1-2 days before baking. Gently press parchment paper or plastic wrap on top of the polenta so it doesn't form a hard crust.
- Dipping sauce ideas: garlic aioli, ketchup + mayo with a few drops of sriracha, tartar sauce, BBQ sauce.
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Cindy
Tuesday 4th of April 2023
This recipe sounds very interesting. I love polenta! Your recipe says there are 187 calories but I don't see anywhere where it indicates serving size. What is the serving size for 187 calories?
Kate
Wednesday 5th of April 2023
This recipe got us about 5 servings, but I did not weigh each serving as we ate it, just kept track of how many times we got to eat polenta fries. As my disclaimer says, the nutrition facts are just an estimate and should not be used as nutritional advice.