These baked polenta fries are a wonderful, healthier take on America's favorite side dish. Chilled cheesy polenta is cut into strips, brushed with olive oil, and baked to crispy golden brown. Yum!
More salt and pepper + grated parmesan cheese for serving
Instructions
Bring 2 cups of water to a boil. Whisk in the polenta, garlic powder, onion powder, salt and pepper. Reduce heat to low and simmer, stirring occasionally, for 5-7 minutes, until the polenta has soaked up all of the liquid.
Stir in the parmesan cheese.
Transfer the polenta mixture to an 8x8” pan lined with parchment paper. Spread into an even layer. (Use an offset spatula to make it as even as possible.)
Refrigerate for about 1 hour to set. (Alternatively, freeze for 20-30 minutes). The polenta should feel firm to the touch when ready.
Preheat oven to 425 °F (218 °C). Line a large baking sheet with parchment paper.
Transfer to a cutting board. Slice the square in half, then slice each half into ~12-14 fries, about ½” thick.
Transfer the fries to the baking sheet. Brush each side with olive oil. Optional: season with more salt.
Bake for 15 minutes, then carefully use tongs to flip over each fry. Return to oven for another 15 minutes, until golden brown and crispy. Remove from oven and serve warm with more grated parmesan cheese.