Polenta Fries

What’s found at the intersection of creativity, crispy, and classy? That’s right: Polenta Fries!

This crispy, crunchy, herby, mouthwateringly delicious take on fries made from polenta are just what your next gathering needs. Paired with your favorite marinara, pesto, or dipping sauce(s) of your choice, these are sure to be a crowd-pleaser!


– Tube(s) of Pre-Cooked Polenta (See “Tips” below for info on quantity.)

One of the following Olive Oils: Big Horn Spicy Calabrian Pesto EVOO, Garlic Infused EVOO, Tuscan Herb EVOO, or an UP Extra Virgin Olive Oil of your choice

– Salt / Pepper (To taste)

– Italian Dried Seasoning (To taste)

– Grated Asiago or Parmesan Cheese


Step 1: Slice prepared polenta (pre-cooked, found in the tube) into even, fry-shaped sticks.

Step 2: Gently toss or brush with Big Horn Pesto, Garlic, Tuscan Herb, or UP Extra Virgin Olive Oil

Step 3: Season generously with salt, pepper, and dried Italian seasoning.

Step 4: Place onto a sheet pan and bake at 415 degrees for 20-25 minutes, flipping once, until crispy.

Step 5: Remove from oven and sprinkle with thinly grated asiago or parmesan cheese.

Tips (Important!):

You’ll want these fries to be reasonably thick! Think broad & sturdy steak fries. So, get as many polenta tubes as necessary to craft that size of fry and accommodate the number of people you’re feeding.

-Unlike potatoes, note that polenta does not turn especially golden when crispy (it’s already golden). Watch your fries carefully in the final 5-7 minutes to check for crispness.

Enjoy! :blush: