Crispy exterior and creamy interior, these golden brown polenta fries are an appetizer showstopper. Serve with our go-to Parmesan aioli for the ultimate dish.
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Ingredients
3cupswater
1 ½cupsyellow cornmeal
½cup+ 2 tablespoons grated Parmesan,divided
¼cupolive oil,divided
Kosher salt and black pepper to taste
½cupavocado oil mayonnaise
2tablespoonschopped fresh chives
1lemon,zested and juiced
½teaspoongrated fresh garlic
Instructions
Polenta Fries
Coat an 8½×12-inch baking sheet (quarter sheet pan) with nonstick spray.
Boil water in a large saucepan over high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat to medium; cook polenta until thick and beginning to pull away from sides of pan, 3–5 minutes.
Off heat, stir in ½ cup Parmesan and 2 tablespoons oil; season with salt and pepper. Spread polenta evenly onto prepared quarter baking sheet. Press plastic wrap onto surface; chill until firm, at least 1 hour or up to 2 days.
Heat oven to 400° with rack in center position. Coat a large baking sheet with nonstick spray.
Uncover polenta and turn polenta out onto a cutting board by placing a cutting board over sheet and flipping upside down; tap to release polenta from sheet. Cut polenta into 4×½-inch strips. Separate fries and arrange on prepared baking sheet in a single layer; drizzle with remaining 2 tablespoons oil and season with salt and pepper.
Bake fries 30 minutes, then flip and continue baking until brown, 10–20 minutes turning fries every 8 minutes or so to achieve even browning.
Parmesan Aioli
Meanwhile, whisk together mayonnaise, remaining 2 tablespoons Parmesan, chives, 2 teaspoons lemon juice, ½ teaspoon lemon zest, and garlic; season with black pepper to taste.
Let fries cool briefly on pan to crisp before serving with Parmesan aioli.
Notes
Make ahead: the polenta can be cooked and spread into the quarter sheet pan up to 2 days ahead of time. I do not recommend baking these ahead of time as they will lose their crispness.Make vegan: use vegan Parmesan and vegan mayonnaise.
Nutrition
Serving: 1/4 of the fries + 1 tablespoons sauceCalories: 419kcalCarbohydrates: 35gProtein: 8gFat: 28gSaturated Fat: 5gCholesterol: 25mgSodium: 231mgFiber: 4g
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