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Garlic Parmesan Herb Butter Polenta Fries with Lemon Aioli

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Garlic Parmesan Herb Butter Polenta Fries are crispy on the outside, creamy on the inside, and tossed in aromatic herb butter with melty Parmesan. Served with a zesty lemon aioli, they make a standout gluten-free appetizer or side dish.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1 cup quick-cooking polenta
  • 2 cups water
  • 2 cloves garlic, grated (divided)
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon chopped fresh sage
  • ½ cup grated Parmesan cheese (divided)
  • 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

Instructions

  1. Bring 2 cups water to a boil in a saucepan. Slowly whisk in polenta, 1 grated garlic clove, thyme, sage, and ¼ cup Parmesan. Season with salt. Stir until thick, about 3–5 minutes. Cover and let sit for 5 minutes.
  2. Line an 8×8-inch pan with parchment. Spread polenta evenly and chill in freezer for 15–20 minutes (or refrigerate 1 hour) until firm.
  3. Preheat oven to 425°F (220°C). Remove polenta slab and cut into ¼-inch thick fries. Place on a baking sheet, toss gently with olive oil, salt, and pepper, and arrange in a single layer.
  4. Bake 15 minutes, flip fries, and bake 15–20 minutes more until crispy and golden.
  5. Meanwhile, mix melted butter, remaining garlic, remaining Parmesan, basil, and oregano. Toss hot fries in this herb butter mixture after baking.
  6. For the aioli, whisk together mayonnaise, lemon juice, Dijon mustard, garlic, cayenne, and salt until smooth.
  7. Serve fries hot with lemon aioli for dipping.

Notes

  • Use fresh rosemary or chives instead of thyme or sage for variation.
  • Add chili flakes or smoked paprika for a spicier kick.
  • Use plant-based butter, cheese, and mayo for a vegan version.
  • Air-fry instead of bake at 400°F (200°C) for 10–12 minutes for extra crispness.
  • Reheat in the oven to maintain crispness; avoid microwaving.

Nutrition

Find it online: https://savorymomskitchen.com/garlic-parmesan-herb-butter-polenta-fries-with-lemon-aioli/