These polenta fries are extra crispy on the outside, yet creamy and tender on the inside—tossed in fragrant garlic, herb butter and finished with melty Parmesan. Served alongside a bright lemon aioli dip, they make a standout side or appetizer.

Why You’ll Love This Recipe

• You get the comfort appeal of fries, but with a gluten-free twist using polenta instead of typical potatoes.
• Rich butter, garlic and fresh herbs elevate the flavour far beyond a standard side dish.
• The contrast of a crisp exterior and soft, creamy interior gives a pleasing texture.
• The lemon aioli adds a refreshing and tangy counterpoint to the savoury fries.

Ingredients

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

• 1 cup quick-cooking polenta
• 2 cups water
• 2 cloves garlic, grated
• 2 tablespoons fresh thyme leaves
• 1 tablespoon chopped fresh sage
• ½ cup grated Parmesan cheese
• Kosher salt and black pepper, to taste
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons salted butter, melted
• ¼ cup fresh chopped basil
• 2 tablespoons fresh chopped oregano

Lemon Aioli

• ½ cup avocado-oil-based mayonnaise
• 1-2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, grated
• ½ teaspoon cayenne pepper
• Salt, to taste

Directions

1. In a medium saucepan bring the 2 cups of water to a boil. Slowly whisk in the polenta, 1 of the garlic cloves (grated), the thyme and sage, and ¼ cup of the Parmesan. Season with salt. Stir until the polenta is soft and thick (about 3-5 minutes). Turn off the heat, cover the pot and let the polenta sit for 5 minutes.
2. Line an 8×8-inch square baking dish with parchment paper. Spread the cooked polenta in an even layer in the dish. Freeze for 15-20 minutes until set (or refrigerate for about 1 hour).
3. Preheat the oven to 425 °F (≈220 °C). Lift the polenta slab out of the baking dish and cut into “fries” about ¼-inch thick. Place the fries on a baking sheet and gently toss with the olive oil, salt and pepper. Spread in an even layer. Bake for 15 minutes, then carefully flip the fries and bake another 15-20 minutes more, until extra crispy.
4. Meanwhile, mix together the melted butter, the remaining grated garlic clove, the remaining Parmesan, the basil and the oregano. When the fries come out of the oven, immediately toss them with this herb-butter mixture.
5. To make the aioli: in a bowl mix together the mayonnaise, lemon juice, Dijon mustard, grated garlic and cayenne pepper until smooth and creamy. Season with salt to taste.
6. Serve the polenta fries hot with the lemon aioli on the side (and ketchup if you like).

Servings and timing

This recipe yields 6 servings. Total time is about 1 hour (including chilling time).
Prep time: ~15 minutes. Cook time (oven + baking) ~30 minutes. Set/chill time ~15-20 minutes.

Variations

• Swap the fresh sage or thyme for rosemary or chives depending on what herbs you have on hand.
• Make the fries spicier by adding a pinch of smoked paprika or chilli flakes to the herb butter.
• For a vegan version: use a plant-based butter and vegan Parmesan alternative, and use vegan mayo for the aioli.
• Add flavour by sprinkling a little truffle oil over the fries just before serving.
• Serve the fries with other dips like garlic-rosemary aioli, sriracha mayo, or spicy ketchup for variety.

Storage/Reheating

Store any leftover fries in an airtight container in the refrigerator for up to 2-3 days. To reheat, preheat the oven to ~400 °F (≈200 °C) and bake the fries for about 5-10 minutes until warmed through and crisp again. Avoid microwaving if you want to maintain crispness. The aioli can be stored in a sealed container in the fridge for up to 3 days—stir before serving.

FAQs

1. Can I freeze the polenta fries ahead of time?

Yes — once you’ve cut the polenta into fries and frozen/firmed it, you can freeze them in a single-layer tray until solid, then transfer to a bag. Bake them from frozen, adding a few extra minutes to the baking time until they’re hot and crisp.

2. What kind of polenta should I use?

Use quick-cooking polenta (sometimes labelled “instant polenta”) for speed and convenience; it thickens in just a few minutes. Regular coarse-grind polenta works too, but you’ll need to cook it longer and possibly adjust liquid and chilling time.

3. Can I make this recipe without Parmesan for a dairy-free version?

Yes. Omit the Parmesan from the polenta and the herb butter, and use a dairy-free butter substitute. You can also use a vegan “Parmesan” or nutritional yeast for a flavour boost if desired.

4. Why do I need to freeze or chill the polenta before cutting into fries?

Chilling or freezing helps the polenta firm up into a slab that can be sliced into fries without falling apart. It ensures the fries hold their shape when tossed and baked.

5. How do I ensure the fries are extra crispy?

Make sure to spread them in a single layer with space between each fry on the baking sheet — avoid crowding. Also flip halfway through the bake. A hot oven (425 °F) helps develop crisp edges.

6. Can I air-fry these instead of baking?

Yes, you can air-fry the fries. Preheat the air-fryer to around 400 °F (200 °C), arrange fries in a single layer (you may need to work in batches), and cook for about 10-12 minutes, flipping once halfway, until crisp. Keep an eye on them so they don’t over-cook.

7. What herbs work best with these fries?

The recipe uses thyme, sage, basil and oregano — all fresh. Other herbs that work beautifully include rosemary, chives, or parsley. Use whatever fresh herbs you have for best flavour.

8. Can I skip the aioli and just serve the fries as a side dish?

Absolutely — the fries are delicious on their own. The aioli adds a tangy, creamy element but you can skip or swap it for another dip like ketchup, garlic mayo, or even a spicy mustard.

9. Are these suitable for gluten-free diets?

Yes — when made with plain polenta (cornmeal) and ensuring your Parmesan or any extra ingredients are gluten-free, this recipe works for a gluten-free diet.

10. How do I reheat leftovers without losing crispness?

Reheat in the oven at 400 °F (200 °C) for about 5-10 minutes on a baking sheet until warm and crisp again. Avoid microwaving as it will soften the fries and reduce crispness.

Conclusion

These garlic-parmesan herb-butter polenta fries deliver flavour, texture and a touch of elegance to the side-dish category. With a crisp exterior, herbaceous richness and creamy lemon aioli for dipping, they’ll impress whether served alongside a weeknight meal or as an appetizer for guests. Enjoy making them and sharing the results!

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