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Garlic Parmesan Herb Butter Polenta Fries with Lemon Aioli

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Crispy on the outside and creamy on the inside, these garlic parmesan herb butter polenta fries are oven-baked and tossed in fragrant herb butter, served with a zesty lemon aioli for dipping.

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

Ingredients

  • 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
  • 4 tablespoons salted butter, melted
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • Pinch of cayenne pepper
  • Salt to taste

Instructions

  1. Bring 2 cups of water to a boil in a medium saucepan.
  2. Slowly whisk in the polenta, one clove of garlic, thyme, sage, 1/4 cup of parmesan, salt, and black pepper.
  3. Cook while stirring for 3–5 minutes until thick and smooth. Remove from heat, cover, and let rest for 5 minutes.
  4. Line an 8×8-inch baking dish with parchment paper and spread the warm polenta evenly into it. Smooth the top.
  5. Place the dish in the freezer for 15–20 minutes or refrigerate for up to 1 hour until firm.
  6. Preheat oven to 425°F (220°C). Lift the firm polenta from the dish and cut into 1/4-inch thick fries.
  7. Arrange fries on a baking sheet. Toss with olive oil, a pinch of salt, and pepper. Spread in a single layer.
  8. Bake for 15 minutes, flip the fries, and bake another 15–20 minutes until golden and crisp.
  9. While fries bake, mix melted butter with remaining garlic, basil, oregano, and remaining parmesan.
  10. Remove fries from oven and toss immediately with the garlic herb butter.
  11. In a small bowl, mix together mayonnaise, lemon juice, lemon zest, cayenne pepper, and salt to taste to make the lemon aioli.
  12. Serve fries hot with lemon aioli on the side.

Notes

  • For extra crispy fries, ensure they’re well spaced and flip halfway through baking.
  • You can prep the polenta slab a day ahead and store in the fridge.
  • Reheat leftovers in a 400°F oven to restore crispiness.
  • Feel free to substitute fresh herbs like rosemary or parsley based on preference.
  • Skip the aioli and serve with ketchup or a yogurt-based dip for a lighter option.

Nutrition

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