📝 About This Recipe
Transform humble Italian cornmeal into a magical finger food that kids (and adults!) will absolutely adore. These Polenta Fries are delightfully crispy on the outside with a creamy, melt-in-your-mouth center, offering a nutritious and gluten-free alternative to traditional potato fries. Perfectly seasoned and cut into fun 'dippable' batons, they turn snack time into a gourmet adventure that is as fun to eat as it is to make.
🥗 Ingredients
The Polenta Base
- 1 cup Yellow cornmeal (finely ground or 'instant' for faster cooking)
- 2 cups Whole milk (makes the fries extra creamy)
- 2 cups Vegetable or chicken stock (low sodium preferred)
- 2 tablespoons Unsalted butter (at room temperature)
- 1/2 cup Parmesan cheese (finely grated)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Garlic powder
The Crispy Coating
- 3 tablespoons Extra virgin olive oil (for brushing)
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Smoked paprika (for a hint of color and sweetness)
Creamy Cheddar Dip
- 1 cup Mild cheddar cheese (shredded)
- 1/2 cup Greek yogurt (plain, full fat)
- 2 tablespoons Mayonnaise
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Line an 8x8 inch square baking pan with parchment paper, leaving a slight overhang on the sides to easily lift the polenta out later.
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2
In a medium heavy-bottomed saucepan, combine the milk, stock, salt, and garlic powder. Bring the mixture to a gentle boil over medium-high heat.
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3
Slowly whisk in the cornmeal in a steady stream to prevent lumps. Reduce the heat to low immediately.
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4
Cook the polenta, stirring frequently with a wooden spoon, for about 15-20 minutes (or 5 minutes for instant) until it becomes very thick and pulls away from the sides of the pan.
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5
Remove from heat and stir in the butter and grated Parmesan cheese until completely melted and glossy.
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6
Pour the hot polenta into the prepared baking pan, smoothing the top with a spatula to create an even layer about 3/4 inch thick.
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7
Let it cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, or until completely firm and cold.
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8
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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9
Lift the chilled polenta block out of the pan and place it on a cutting board. Cut the block into 'fries' about 3 inches long and 3/4 inch wide.
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10
In a small bowl, mix the olive oil, oregano, and smoked paprika. Carefully arrange the fries on the baking sheet, ensuring they don't touch.
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11
Brush the tops and sides of the fries with the seasoned oil. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
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12
While the fries bake, prepare the dip by whisking together the cheddar, yogurt, mayo, and lemon juice in a small bowl until smooth.
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13
Remove the fries from the oven and let them sit for 2-3 minutes to firm up further. Garnish with fresh parsley and serve warm with the dip.
💡 Chef's Tips
For the ultimate crunch, ensure the polenta is completely cold and firm before slicing; warm polenta will fall apart. If you are in a rush, you can use a store-bought tube of plain polenta—just slice, season, and bake as directed. To make these even more kid-friendly, use a small cookie cutter to create fun shapes like stars or hearts instead of batons. Avoid overcrowding the baking sheet; if the fries are too close together, they will steam rather than crisp up. For a dairy-free version, swap the milk for more broth and use nutritional yeast instead of Parmesan.
🍽️ Serving Suggestions
Serve alongside a colorful pile of steamed broccoli or snap peas for a balanced meal. Pair with a mild marinara sauce or a simple honey-mustard dip for variety. These make a great side dish for grilled chicken strips or homemade turkey burgers. Serve with a refreshing glass of apple-infused water or a fruit smoothie. For a party platter, sprinkle with extra Parmesan cheese right as they come out of the oven.