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

4.5 from 4 votes

These polenta fries were a great addition to my culinary repertoire.


  • 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.

The recipe called for cutting the polenta into fry-like shapes, giving it a resemblance to traditional French fries. I appreciated the versatility of the dish, as it could be enjoyed as a side-dish or even as a tasty appetizer.

Once I had the polenta fries ready, I cooked them to perfection, ensuring they were crispy on the outside and tender on the inside. The unique twist of using polenta instead of potatoes added a delightful texture and a subtle corn flavor.

I couldn’t help but imagine serving these polenta fries alongside a juicy burger or as a standout side-dish at a dinner party. Their unique twist made them a conversation starter, and I knew they would impress my guests.

Overall, the experience of trying this recipe was enjoyable, and I was pleased with the delicious outcome. The convenience of using prepared polenta may make it a time-saving option without sacrificing the taste and texture.

Leave a Comment