Polenta Fries

Polenta Fries

Polenta fries are one of those things we genuinely get excited about every single time. They've got this incredible crispy exterior with a soft, pillowy middle, and they just feel a bit more special than regular fries without being any harder to make. We love serving these when we've got mates over, because everyone always asks what they are and then immediately asks for more. The oregano and seasoning running through the polenta gives them this beautiful herby flavour that pairs with pretty much anything. Honestly, once you've made these, you'll struggle to go back to boring oven chips.

Serves 4

Before You Start

  • Preheat oven to 200°C
  • High-sided baking tray
  • Large saucepan
  • Whisk
  • Polenta chilled in fridge for about 1 hour before baking

Ingredients

  • 400ml vegetable stock - or water
  • 150g polenta
  • 1 tbsp dried oregano
  • 1 handful of fresh rosemary
  • 1 handful of fresh thyme
  • Salt and pepper
  • 2 tbsp olive oil
  • chilli ketchup - or pesto

Method

1

Make the polenta

  • In a large saucepan, bring the stock to the boil
  • Once boiling, pour in the polenta whilst constantly whisking for a couple of minutes, you want to make sure you get rid of the clumps
  • When the polenta is thick, stir through the oregano and a big pinch of salt and pepper
  • Pour into a high sided baking tray, then transfer to the fridge to cool, about an hour
2

Cut and bake

  • Preheat the oven to 200°
  • Finely chop the rosemary and thyme and set them aside
  • Once the polenta has set and is cool, remove from the fridge and tip onto a chopping board
  • Cut the polenta into rectangular chip shapes and transfer to a baking tray
  • Scatter over the chopped herbs and  drizzle with olive oil
  • Bake for 25-30 minutes, or until crispy and golden brown
3

Serve and enjoy

  • Dunk your polenta fries into chilli ketchup or a pesto dip if you fancy! 

Tips & Variations

  • Get the consistency right: When you're whisking the polenta into the stock, keep going until it's really thick and pulling away from the sides of the pan. If it's too loose it won't set properly in the fridge and your fries will fall apart when you cut them.
  • Season generously: Polenta can be quite bland on its own so don't be shy with the salt, pepper and oregano. We sometimes add a pinch of smoked paprika or garlic powder into the mix for an extra layer of flavour.
  • Get a good sear: If you want even crispier fries, a quick blast under the grill for the last couple of minutes works brilliantly. Just keep an eye on them so they don't burn.

Why This Works

The trick here is getting the polenta properly chilled before you cut and bake it. That resting time in the fridge is what gives the fries their structure so they hold their shape in the oven and get that proper crispy edge. Don't rush that step and you'll be rewarded with fries that actually look and feel like fries.