Martha Stewart Baked Polenta Fries

Martha Stewart baked polenta fries take 60 minutes and just three ingredients, prepared polenta, olive oil and Italian seasoning, to make a crispy golden side dish. This easy few ingredients side dish fits summer cookouts, game day spreads and weeknight dinners when you want a lighter take on fries.

Give the fries the full 45 to 50 minutes in the oven, because the long high heat is what pulls the moisture out of the polenta. Pull them early and you get soft, pale wedges instead of crunchy golden ones.

Martha starts with the pre-cooked polenta sold in tubes, so there is no stirring or chilling and the planks are already firm enough to cut. She also turns them once with a thin metal spatula and drains them on paper towels, which keeps the crisp edges from going greasy.

Martha Stewart Baked Polenta Fries

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Course: Side DishCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

190

kcal

Firm polenta planks roast in a hot oven until the outside turns crunchy and golden while the inside stays tender. A quick toss in Italian seasoning right at the end adds flavor without hiding the corn.

Ingredients

• 2 tubes (18 ounces each) plain prepared polenta
  

• 3 tablespoons olive oil
  

• Coarse salt and freshly ground pepper
  

• 1 teaspoon dried Italian seasoning, or dried oregano
  

Directions

• Preheat and cut: Preheat the oven to 450°F, then unwrap both tubes of polenta and cut each one in half crosswise. Slice each half lengthwise into 3 planks, then divide every plank into 4 wedges.
• Oil the pan: Drizzle the 3 tablespoons of olive oil over a large rimmed baking sheet, then add the polenta wedges. Season with coarse salt and pepper and turn them gently so each piece is coated.
• Arrange the fries: Spread the wedges in a single layer so they roast instead of steam. Leave a little room between them, since crowded pieces turn soft.
• Bake until crisp: Bake for 45 to 50 minutes, turning the fries once with a thin metal spatula. They are done when the edges are golden and crisp.
• Drain the fries: Move the hot fries to a paper-towel-lined plate to soak up extra oil. Then transfer them to a shallow dish while they are still warm.
• Season and serve: Toss the fries with 1 teaspoon of dried Italian seasoning, or dried oregano if you prefer. Serve them right away with tomato sauce, aioli or ketchup for dipping.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use instant or homemade polenta instead of the tubes?

Yes, but it needs extra time. Cook the polenta according to the package, pour it into a pan and chill it until completely firm, then cut and bake as written. Soft polenta falls apart on the baking sheet.

How do I store and reheat leftover polenta fries?

Keep them in an airtight container in the fridge for up to 4 days. Reheat in a 400°F oven or an air fryer for about 10 minutes, since the microwave makes them soft.

What can I swap for the Italian seasoning?

Smoked paprika, chili flakes or chili powder give a smoky or spicy version. Dried thyme or herbes de Provence also work well, and a sprinkle of Parmesan right after baking adds a salty finish.

What sauces go well with baked polenta fries?

Ketchup works fine, but aioli, zesty tomato sauce, romesco and curried sour cream are better matches. A lemon-horseradish sauce cuts through the richness nicely.

Why did my polenta fries come out soft instead of crispy?

The usual cause is pulling them too early or crowding the pan. Keep them in a single layer, bake the full 45 to 50 minutes and turn them once so both sides brown.