How To Make Garlic Parmesan Herb Butter Polenta Fries with Lemon Aioli

These garlic parmesan herb butter polenta fries are crispy on the outside, creamy on the inside, and packed with savory flavor. Oven-baked until golden, then tossed in fragrant herb butter and served with a bright, creamy lemon aioli, they make an irresistible appetizer, snack, or side dish perfect for any season.

Why You’ll Love This Recipe

These polenta fries are easy to make with simple pantry ingredients and require no deep frying. The texture is the perfect balance of crunchy edges and soft centers, while the garlic, herbs, and parmesan add layers of rich, comforting flavor. Paired with lemon aioli, they feel elevated yet approachable, making them ideal for entertaining or casual meals alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the polenta fries
2 cups water
3/4 cup quick-cooking polenta (cornmeal)
2 cloves garlic, finely grated, divided
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 cup finely grated parmesan cheese, divided
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

For the garlic herb butter
4 tablespoons salted butter, melted
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped

For the lemon aioli
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
Pinch of cayenne pepper
Salt to taste

Directions

Bring the water to a boil in a medium saucepan. Slowly whisk in the polenta, one clove of garlic, thyme, sage, one quarter cup of parmesan, salt, and black pepper. Cook while stirring for 3 to 5 minutes, until thick and smooth. Remove from heat, cover, and let rest for 5 minutes.

Line an 8×8-inch baking dish with parchment paper. Spread the warm polenta evenly into the dish, smoothing the top. Place in the freezer for 15 to 20 minutes, or refrigerate for up to 1 hour, until firm.

Preheat the oven to 425°F (220°C). Lift the set polenta from the dish and cut into 1/4-inch thick fries. Arrange them on a baking sheet and gently toss with olive oil, a pinch of salt, and pepper. Spread into a single layer.

Bake for 15 minutes, carefully flip each fry, then return to the oven for another 15 to 20 minutes until golden and crisp.

While the fries bake, mix the melted butter with the remaining garlic, basil, oregano, and remaining parmesan.

Remove the fries from the oven and immediately toss with the garlic herb butter. Serve hot with lemon aioli and ketchup if desired.

Servings and timing

Servings: 6

Prep time: 15 minutes
Cook time: 30 minutes
Chilling time: 15 minutes
Total time: about 1 hour

Variations

Add rosemary or parsley instead of basil and oregano for a different herb profile.
Spice them up by adding smoked paprika or chili flakes to the olive oil before baking.
For extra cheesiness, sprinkle additional parmesan over the fries during the last 5 minutes of baking.
Serve with a yogurt-based dip instead of aioli for a lighter option.

Storage/Reheating

Store leftover polenta fries in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (205°C) oven for 8 to 10 minutes until warmed through and crisp again. Avoid microwaving, as it softens the exterior.

FAQs

Can I make these polenta fries ahead of time?

Yes, you can prepare and chill the polenta slab up to one day in advance, then cut and bake when ready.

Do these fries need to be frozen before baking?

Freezing helps the polenta firm up quickly, but refrigeration also works if you have more time.

Can I use regular cornmeal instead of quick-cooking polenta?

Quick-cooking polenta is recommended for best texture, but fine cornmeal can work with longer cooking time.

Are these fries gluten-free?

Yes, polenta is naturally gluten-free as long as all ingredients are certified gluten-free.

Can I pan-fry these instead of baking?

Yes, they can be shallow-fried in olive oil, but baking keeps them lighter and less oily.

What herbs work best in this recipe?

Basil, oregano, rosemary, thyme, and sage all pair beautifully with polenta.

How do I make them extra crispy?

Make sure the fries are spaced apart on the baking sheet and flip them halfway through baking.

Can I skip the butter step?

You can, but the garlic herb butter adds a lot of flavor and richness to the fries.

Is the lemon aioli spicy?

It has just a mild heat from cayenne, which can be adjusted or omitted.

What can I serve these fries with?

They pair well with grilled vegetables, roasted chicken, or as part of an appetizer spread.

Conclusion

Garlic parmesan herb butter polenta fries with lemon aioli are a simple yet impressive dish that delivers big flavor and satisfying texture. Whether served as an appetizer, snack, or side, these crispy oven-baked fries are sure to become a repeat favorite for any occasion.

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