Polenta Fries

The great American (French) Fry with a unique twist! Personally, I just buy prepared polenta rather than making it from scratch but you can do whatever you like – it’s a great side-dish either way.

Polenta Fries

4 from 2 votes


  • 2 cups whole milk

  • 1 quart chicken stock

  • 2 tablespoons butter

  • 3 1/4 cups dry polenta

  • 3 ounces Parmesan cheese

  • 1/4 cup chopped fresh parsley

  • salt and pepper to taste

  • 1 quart vegetable oil for frying


  • In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
  • Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
  • Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.

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