Crispy Cheesy Baked Polenta Fries With Herbs

Quick Recipe Version (TL;DR)

• Yield: About 4 servings (24–28 fries)
• Prep Time: 20 minutes (plus 2 hours chilling)
• Cook Time: 25–30 minutes
• Total Time: About 2 hours 45 minutes

Quick Ingredients

• 4 cups low-sodium chicken or vegetable broth (or water)
• 1 cup instant polenta (quick-cooking cornmeal)
• 2 tbsp unsalted butter
• 1 cup shredded mozzarella or sharp cheddar cheese
• 1/2 cup finely grated Parmesan cheese
• 1 1/2 tsp fine sea salt (divided), 1/2 tsp black pepper
• 1 tsp dried Italian herb blend
• 1/2 tsp dried thyme, 1/2 tsp dried rosemary (crushed)
• 1/2 tsp garlic powder
• 3 tbsp olive oil (for baking)
• 2 tbsp chopped fresh parsley (optional, for serving)

Do This

• 1. Line a 9 x 9 inch (23 x 23 cm) pan with parchment, leaving overhang. Lightly oil the parchment.
• 2. Bring broth, 1 tsp salt, and pepper to a simmer. Whisk in polenta and cook 5–7 minutes until very thick.
• 3. Off the heat, stir in butter, cheeses, Italian herbs, thyme, rosemary, and garlic powder. Season to taste.
• 4. Spread hot polenta into the pan, smooth the top, cool to room temperature, then chill at least 2 hours until firm.
• 5. Preheat oven to 425°F (220°C). Lift polenta from pan, cut into fry-shaped sticks (about 1/2 x 3 inches).
• 6. Toss fries gently with olive oil and remaining 1/2 tsp salt. Arrange on parchment-lined baking sheets.
• 7. Bake 25–30 minutes, turning once, until deep golden and crisp at the edges. Sprinkle with parsley and serve hot with your favorite dips.

---

Why You’ll Love This Recipe

• Crispy on the outside, creamy and cheesy on the inside, like comfort food in finger-food form.
• Oven-baked, not deep-fried, so you get a satisfying crunch with less oil and mess.
• Make-ahead friendly: the polenta can be cooked and chilled hours or a day before baking.
• Endlessly dippable and easy to customize with your favorite herbs, cheeses, and sauces.

Grocery List

• Produce: Fresh parsley (optional, for garnish)
• Dairy: Unsalted butter, mozzarella or sharp cheddar cheese, Parmesan cheese
• Pantry: Instant polenta (quick-cooking cornmeal), low-sodium chicken or vegetable broth (or bouillon + water), olive oil, dried Italian herb blend, dried thyme, dried rosemary, garlic powder, fine sea salt, black pepper

Full Ingredients

Cheesy Herb Polenta Base

• 4 cups (960 ml) low-sodium chicken or vegetable broth (or water, or half broth/half water)
• 1 cup (160 g) instant polenta (quick-cooking cornmeal)
• 2 tbsp (28 g) unsalted butter
• 1 cup (100 g) shredded low-moisture mozzarella or sharp cheddar cheese
• 1/2 cup (45 g) finely grated Parmesan cheese
• 1 tsp fine sea salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp dried Italian herb blend
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, lightly crushed between your fingers
• 1/2 tsp garlic powder

For Shaping and Baking the Fries

• 3 tbsp olive oil (plus 1–2 tsp extra for greasing the pan, if needed)
• 1/2 tsp fine sea salt (for seasoning before baking)
• Freshly ground black pepper, to taste (optional)

To Finish and Serve (Optional but Recommended)

• 2 tbsp finely chopped fresh parsley or fresh thyme leaves
• Extra grated Parmesan cheese, for sprinkling
• Dipping sauces such as marinara, garlic aioli, pesto, ranch, or spicy tomato sauce

Step-by-Step Instructions

Step 1: Prepare the pan and gather your ingredients

Line a 9 x 9 inch (23 x 23 cm) square baking pan with parchment paper, leaving a bit of overhang on two sides to act as handles. Lightly brush or rub the parchment and any exposed sides of the pan with a thin layer of olive oil to prevent sticking.

Measure out all your ingredients before you start, especially the cheeses and herbs. Polenta thickens quickly, so having everything ready makes the process smoother and keeps the mixture lump-free and creamy.

Step 2: Cook the polenta until thick and smooth

In a medium saucepan (at least 3-quart / 3-liter size), bring the broth (or water) and 1 teaspoon of fine sea salt to a gentle boil over medium-high heat. Once it boils, reduce the heat to medium-low so it is just simmering.

While continuously whisking with one hand, slowly pour the instant polenta into the simmering liquid in a steady stream with the other hand. Whisk vigorously for 1–2 minutes to prevent lumps from forming. Reduce the heat to low and continue to cook, stirring with a wooden spoon or heatproof spatula, for 5–7 minutes, until the polenta is very thick, pulls away from the sides of the pan, and bubbles like a thick porridge.

Step 3: Stir in cheese, herbs, and seasoning

Remove the pot from the heat. Immediately add the butter, shredded mozzarella or cheddar, and grated Parmesan. Stir until the butter and cheeses are completely melted and the mixture looks smooth and glossy.

Stir in the black pepper, dried Italian herb blend, dried thyme, dried rosemary, and garlic powder. Taste carefully (it will be hot) and adjust seasoning as needed with a bit more salt or pepper. The polenta should taste slightly more seasoned than you think you need; the flavor will mellow a bit once it chills and bakes.

Step 4: Spread polenta into the pan and chill until firm

Quickly scrape the hot, thick polenta into the prepared baking pan. Use an offset spatula, silicone spatula, or the back of a spoon to spread it evenly into all corners, smoothing the top as much as possible. Aim for an even thickness of about 3/4 to 1 inch (2 to 2.5 cm); this thickness gives satisfying, sturdy fries.

Let the pan sit at room temperature for 20–30 minutes to cool slightly, then cover the surface lightly with plastic wrap or foil (do not press it directly onto the polenta if it is still warm). Transfer to the refrigerator and chill for at least 2 hours, or up to 24 hours, until completely cold and very firm.

Step 5: Cut the firm polenta into fry shapes

When you are ready to bake, preheat your oven to 425°F (220°C). Line one or two large baking sheets with parchment paper for easy cleanup.

Lift the chilled slab of polenta out of the pan using the parchment overhang and place it on a cutting board. Use a sharp chef’s knife to trim the edges if they are very uneven (optional). Cut the slab into fry-shaped sticks, about 1/2 inch (1.25 cm) wide and 3–3 1/2 inches (7.5–9 cm) long. You should end up with roughly 24–28 fries, depending on how you cut them.

Step 6: Toss with oil and bake until crispy

Place the polenta fries in a large bowl. Drizzle with the olive oil and sprinkle with the remaining 1/2 teaspoon of fine sea salt and a pinch of black pepper, if desired. Gently toss with your hands or a rubber spatula until each fry is lightly coated with oil. Be gentle to avoid breaking them.

Arrange the fries in a single layer on the prepared baking sheets, leaving a little space between each fry so the hot air can circulate and crisp them. Bake for 12–15 minutes, then carefully flip each fry using tongs or a spatula. Rotate the baking sheets if using two. Continue baking for another 12–15 minutes, until the fries are deep golden on the edges and feel crisp when tapped.

Step 7: Finish with herbs and serve hot

Once the fries are crisp and golden, remove the baking sheets from the oven. While they are still hot, sprinkle the fries with chopped fresh parsley or thyme and a light shower of extra grated Parmesan, if you like.

Transfer the fries to a serving platter. Serve immediately while hot and crispy, with your favorite dipping sauces on the side, such as marinara, garlic aioli, pesto, or ranch. Enjoy them as a comforting snack, appetizer, or a fun side dish.

Pro Tips

• Chill thoroughly for clean cuts. The polenta must be completely cold and firm before cutting, or the fries will crumble and not hold their shape.
• Do not skimp on the thickness. Aim for at least 3/4 inch thickness in the pan. Thicker fries stay creamy inside while the exterior crisps nicely.
• Use high heat for extra crispiness. Baking at 425°F (220°C) and giving the fries space on the tray helps them develop that lovely golden crust.
• Convection advantage. If your oven has a convection or fan setting, use it and reduce the baking time by a few minutes; it promotes even browning and crisp edges.
• Season boldly. Polenta is mild. Do not be shy with herbs, salt, and cheese to ensure the fries are flavorful on their own, even before dipping.

Variations

• Smoky paprika polenta fries. Add 1–1 1/2 teaspoons smoked paprika to the cooked polenta along with the herbs, and sprinkle a bit more over the fries before baking for a deep, smoky flavor.
• Extra-garlic herb version. Increase the garlic powder to 1 teaspoon and add 1–2 cloves of very finely minced fresh garlic to the polenta after removing from heat (or toss the chilled fries with minced garlic and oil just before baking).
• Cheesy vegetarian or vegan twist. Use vegetable broth instead of chicken broth. For a vegan version, replace the butter with olive oil, use a plant-based melting cheese, and swap Parmesan for nutritional yeast or vegan Parmesan-style cheese.

Storage & Make-Ahead

You can fully prepare the polenta base in advance. Once spread into the pan and cooled, cover tightly and refrigerate for up to 24 hours before cutting and baking. Cut fries can also be kept, covered, in the refrigerator for up to 24 hours before you bake them; lightly oil just before they go into the oven.

Leftover baked polenta fries can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. Reheat on a parchment-lined baking sheet at 400°F (200°C) for 10–12 minutes, flipping once, until hot and re-crisped. For longer storage, freeze the fully cooled baked fries in a single layer on a tray, then transfer to a freezer bag; reheat from frozen at 400°F (200°C) for 15–18 minutes.

Nutrition (per serving)

Approximate values per serving (based on 4 servings, without dipping sauces): about 280 calories, 10 g fat, 35 g carbohydrates, 10 g protein, 2 g fiber, and 650 mg sodium. Actual values will vary depending on the specific brands of broth, cheeses, and oils you use, as well as the exact size of your fries.