Crispy Polenta Veggie Fries

Name: Crispy Polenta Veggie Fries
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 4 cups vegetable broth; 1 teaspoon salt; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 cup grated Parmesan cheese (optional); 1 cup breadcrumbs (for coating); Ketchup or mayo; Fresh herbs for garnish

Highlighted under: Comfort Food

I absolutely love making crispy polenta veggie fries when I want a delicious and satisfying snack. The crispy coating gives a delightful crunch while the polenta inside remains soft and creamy. These fries are an excellent way to incorporate more vegetables into our meals, and they are incredibly easy to prepare. Whether served as an appetizer or a side dish, they’re sure to impress. Plus, they can be seasoned in various ways to fit any flavor profile, making them a versatile choice for any palate.

Created by

Lacey Montgomery

Last updated on 2026-01-15T15:01:20.425Z

When I first tried making polenta fries, I was amazed at how simple the process was. The key is to let the polenta set properly before cutting it into fries; this is what gives it that perfect crispy texture once baked. I’ve experimented with different seasonings and found that a mix of garlic powder and smoked paprika elevates the flavors beautifully, making each bite utterly irresistible.

What I really love about these veggie fries is their versatile nature. You can dip them in your favorite sauces or pair them with a fresh salad. They also reheat well, making them a great option for meal prep. Trust me, adoring these fries is impossible!

        Why You'll Love These Crispy Polenta Veggie Fries
        Crunchy outside with a creamy polenta center
Easy to customize with your favorite seasonings
Great for kids and adults alike, making veggies fun
Perfect for snacking or serving at gatherings

      

The Perfect Polenta Base

Polenta serves as the heart of these veggie fries, providing a creamy texture that contrasts beautifully with the crispy exterior. When cooking the polenta, it's essential to whisk continuously to avoid clumping. As the mixture thickens, it should become smooth and glossy, indicating it's ready to be set. Properly cooked polenta should be thick enough to hold its shape when cut but still soft enough to have that signature creaminess.

After cooking, letting the polenta cool completely is crucial for achieving the right texture. If it’s too warm, it may not set properly, resulting in fries that fall apart when cut. I recommend using a shallow baking dish for even cooling, ensuring the polenta spreads uniformly. This step not only ensures easy cutting but also helps the edges crisp up nicely in the oven.

Coating and Crisping Technique

Coating the polenta sticks with breadcrumbs is key to achieving that desired crunch. I suggest using panko breadcrumbs for an extra crispy texture, but regular breadcrumbs can work too. For additional flavor, you can mix some grated Parmesan cheese into the breadcrumbs, enhancing the savory notes of the fries. Make sure to press the breadcrumbs onto the fries firmly to ensure they adhere during baking.

Baking temperature plays a significant role in achieving the perfect fry. Preheat your oven to 425°F (220°C) to ensure that the fries crisp up quickly, locking in moisture from the creamy polenta. Keep an eye on them towards the end of the baking time; they should turn a golden brown color. If they’re browning unevenly, gently flip them to ensure even crisping.

Serving and Storing Suggestions

These crispy polenta veggie fries are versatile and can be served in various ways. A simple side of ketchup or mayo is perfect for dipping, but consider adding a homemade herb aioli for a gourmet touch. Fresh herbs sprinkled on top before serving can elevate the dish's presentation and flavor. You can also serve them alongside a spicy salsa for an added kick.

If you're looking to prep ahead, cooked polenta can be refrigerated for up to a week, meaning you can have your fries ready for a quick snack. Bake or freeze any leftover fries to maintain their crunch. When reheating, a hot oven works best; aim for 400°F (200°C) for about 10 minutes to restore their crispiness.

Ingredients

For the Polenta Fries

1 cup cornmeal
4 cups vegetable broth
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup grated Parmesan cheese (optional)
1 cup breadcrumbs (for coating)

For Serving

Ketchup or mayo
Fresh herbs for garnish

Make sure to season the polenta mixture to your liking before setting it in the pan.

Instructions

Cook the Polenta

In a large pot, bring the vegetable broth to a boil. Gradually whisk in the cornmeal and salt, stirring constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in olive oil, garlic powder, and smoked paprika.

Set the Polenta

Pour the polenta mixture into a greased baking dish, smoothing it into an even layer. Let it cool for at least 30 minutes until set.

Preheat the Oven

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

Cut and Coat the Fries

Once the polenta is set, cut it into fry shapes. Dip each piece into the breadcrumbs, coating them thoroughly.

Bake the Fries

Place the coated fries on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.

Serve immediately with your favorite dipping sauces.

Pro Tips

For extra flavor, consider mixing fresh herbs into the breadcrumbs before coating the fries.

Ingredient Variations

While traditional polenta is made from cornmeal, you can experiment with different grains as well. For a gluten-free option, look for fine polenta made from non-GMO corn. Additionally, incorporating other flavors into your polenta base, such as adding pureed vegetables or herbs, can create exciting new variations. Try blending in spinach or beet puree for a colorful twist.

The seasoning options for these veggie fries are endless. Instead of smoked paprika, try chili powder for a spicier flavor, or use Italian seasoning for an herby twist. For those who enjoy a cheesy flavor without dairy, nutritional yeast can be sprinkled into the breadcrumbs as a substitute for Parmesan.

Troubleshooting Tips

If your fries are falling apart during cooking, it may be due to not letting the polenta set long enough. Ensure that after spreading the mixture in the baking dish, you allow the full 30 minutes to cool and firm up. If you encounter sticky polenta, consider using wet hands when cutting it into fry shapes to prevent sticking.

For those who experience uneven browning, a good solution is rotating the baking sheet halfway through the cooking time. This helps to even out heat distribution, ensuring all the fries get that perfect golden crust. If you're baking multiple trays at once, make sure to switch their positions to promote even cooking for all the fries.

Questions About Recipes

→ Can I use water instead of vegetable broth?

Yes, you can use water, but broth adds more flavor to the polenta.

→ Can I make these fries ahead of time?

Absolutely! You can prepare the polenta a day ahead, slice, and coat the fries before baking.

→ Is this recipe gluten-free?

It is gluten-free as long as you use gluten-free breadcrumbs.

→ What are some good dipping sauces for these fries?

Ketchup, aioli, or a spicy salsa complement these fries wonderfully.