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Baked Parmesan Polenta Fries with Marinara Dipping Sauce

Baked polenta fries are made with Parmesan-enriched polenta, chilled until firm, then baked until golden and crisp at the edges. Serve them warm with marinara dipping sauce.
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Prep Time 15 minutes
Cook Time 55 minutes
Chilling 2 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

For the polenta fries
  • 3 cups water
  • 1 cup whole milk
  • 1 tsp kosher salt
  • 1 cup yellow cornmeal coarse-ground; polenta
  • 2 tbsp unsalted butter
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp olive oil
For the marinara dipping sauce
  • 1 cup marinara sauce

Equipment

  • 1 9x13 inch baking dish
  • 1 rimmed baking sheet

Method
 

Cook and chill the polenta
  1. Line a 9x13-inch baking dish with parchment paper.
  2. Bring the water, milk, and salt to a boil in a large saucepan over medium-high heat.
  3. Gradually whisk in the cornmeal.
  4. Reduce the heat to low and cook, stirring often, for 20 to 25 minutes, until the polenta is thick and pulls away from the sides of the pan.
  5. Stir in the butter and Parmesan.
  6. Spread the polenta evenly in the prepared dish.
  7. Cool briefly, then cover and refrigerate for at least 2 hours, until firm.
Bake the fries
  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Lift the chilled polenta from the dish.
  3. Cut it into fries about 1/2 inch wide and 4 inches long.
  4. Arrange the fries on the baking sheet.
  5. Brush them on all sides with the olive oil.
  6. Bake for 25 to 30 minutes, turning halfway, until golden and crisp at the edges.
Warm the sauce
  1. Warm the marinara sauce in a small saucepan over medium-low heat for 3 to 5 minutes, stirring occasionally, until hot.
  2. Serve the sauce with the fries.

Notes

For crisp edges, leave space between the fries on the baking sheet. Refrigerate leftovers for up to 3 days; freeze baked fries for up to 2 months and reheat in the oven. For a dairy-free swap, use unsweetened plant milk, vegan butter, and dairy-free Parmesan.