Baked Polenta Cheese Fries

  Cheesy and crispy.


Baked to perfection.


I still remember the first time I ever saw and tried polenta fries. Had no idea what the giant yellow fried squares were – they reminded me of Japanese fried tofu actually.

  • 1 C cornmeal
  • 4 C water
  • 1 tbsp Mrs. dash
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/3 C Parmasan Romano Cheese Blend
  • 1/3 C Cheddar Monterey Jack Cheese Blend
  1. Bring water to a boil, whisk in polenta. Add spices to polenta and continue to stir.
    Cook on low for 10-15 mins till thickened. Once thickened, add cheeses into the mixture.
  2. Transfer to an oiled pan and allow to cool for 1 hour or until cooled and firm.
  3. Cut into strips, coat with cooking spray and bake at 425 degrees F (convection fan bake) for 30 mins or till golden.

I’d say the texture of the fries is somewhat similar to fried tofu – crispy exterior with a soft, but almost gritty/ slightly granular interior. These fries are a great alternative to regular potato fries.


They also taste great when dipped – we liked sweet chilli sauce the best!

PS – Just wanted to let you all know that I will be taking a short break from posting for a little while, until school is over. Talk to you all soon!


5 Comments Add yours

  1. Yum! I love polenta, but I usually make it creamy. Never had it as fries before–looks delicious! :D


    1. Janine says:

      Same here, I always used to make it creamy, but after I tried the fries in a restaurant, I don’t think I could ever go back to creamy polenta! Enjoy!


  2. The Editor says:

    Reblogged this on Recipe Reblog.


  3. Adrian Lupsa says:

    I’ve heard about this recipe, but never tested it. It looks great and they are really easy to make.


    1. Janine says:

      Thank you and yes they are really easy to make – definitely worth a try!


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