Description
Crispy Polenta Fries with Roasted Garlic Aioli turn any gathering into a crowdpleasing snackcrunchy flavorful and irresistibly shareable
Ingredients
For the Polenta Fries
1 1/2 cups quick-cooking polenta — helps the fries set firm; if using traditional polenta, increase cooking time and chill thoroughly.
3 cups water or vegetable broth — broth adds depth of flavor.
1 teaspoon kosher salt — seasons the polenta; adjust to taste.
2 tablespoons olive oil — used in the polenta mixture and for brushing; swap with avocado oil if desired.
1/2 cup grated parmesan or nutritional yeast — adds cheesy depth and crispness; vegan-friendly option.
1 teaspoon dried oregano or rosemary — for herbaceous lift.
1/2 teaspoon garlic powder — or substitute with 1 minced garlic clove for a fresher flavor.
1/4 teaspoon smoked paprika or chili flakes — optional, for a light kick.
Freshly ground black pepper, to taste.
For the Roasted Garlic Aioli
3/4 cup mayo (dairy or vegan) — serves as the base; can be replaced with yogurt for a lighter dip.
2–3 roasted garlic cloves — bring a mellow, creamy flavor.
1 teaspoon lemon juice — brightens and balances richness.
Salt, to taste — adjust after blending.
Instructions
Preheat the oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and crisp edges.
Cook the polenta: In a heavy pot, bring the water or broth to a gentle boil. Slowly whisk in the polenta, then reduce heat to low and simmer until thick and glossy — about 5–7 minutes for quick-cooking polenta. Stir in salt, pepper, and half of the cheese until melted and smooth.
Shape and cool: Spread the cooked polenta into a thin, even layer on the prepared sheet. Let it cool completely until firm — about 20–30 minutes, or chill in the fridge for faster setting. Once set, cut into fry-shaped sticks.
Oil and season: Brush or toss the fries lightly with olive oil, then dust with a small amount of cornstarch for extra crispiness. Arrange in a single layer on the sheet, leaving space between each piece for even browning.
Bake: Bake for 18–22 minutes on the first side, then flip and bake another 6–10 minutes, until the edges are deeply golden and the centers are firm. For extra crunch, broil for 1–2 minutes at the end.
Make the aioli: In a small bowl, combine mayo, roasted garlic, lemon juice, and a pinch of salt and pepper. Stir until smooth and silky.
Tip: If the mixture separates, whisk in a teaspoon of water or a pinch of salt to bring it back together. Adjust acidity to taste.
Serve: Enjoy the polenta fries hot, served with the roasted garlic aioli for dipping.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 420 kcal
- Sugar: 2 g
- Fat: 34 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
