Homemade Polenta Fries

"Polenta Fries! My favorite way to use leftover Polenta. And, to be quite honest, my family loves these so much that I do frequently make Polenta just for this purpose. Great as a fun side, to serve a crowd. These may also be cut into rounds and used for a mini pizza base. But, be forewarned, these are habit forming! Be sure to check out the @thefeedfeed Stories tomorrow where I'll be doing a takeover and making these fresh for you from my kitchen!"
-- @feedtheswimmers
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  • Recipe Card
Prep time 1hr 15mins
Cook time 10mins

Recipe Card


  • 2 cups cooked polenta
  • Salt and pepper, To Taste
  • 1/2 cup Parmesan cheese
  • 2 tablespoons fresh Chevré
  • 1 tablespoon olive oil, or butter
  • Herbs, of choice
  • Grapeseed oil, and olive oil, for frying


  • Step 1

    Season cooked polenta with salt and pepper. Stir in Parmesan, Chevré, olive oil/butter and herbs.

  • Step 2

    Line a baking sheet or rectangular pan with parchment or olive oil (glass works well here) and spread polenta evenly across pan. Allow to cool and set. Cover and refrigerate for an hour or overnight.

  • Step 3

    Line a baking sheet with paper towel. In a large cast iron or heavy bottomed pan or Dutch oven (6 quart size works well), add a combination of olive oil and grape seed oil (about 1/2 and 1/2) to measure about 1" and heat to about 300ºF. Slice polenta into fry-like sticks. And carefully add to the hot oil in small batches, careful not to over crowd.

  • Step 4

    Fry for about 5 minutes and turn, cooking for about another 3-5 minutes, until golden brown. If you find they are cooking too quickly, lower heat, if taking too long, raise heat, but not above 350ºF. Remove from oil with a slotted spoon or handles strainer and set on paper towel lined tray.

  • Step 5

    Serve with Parmesan, marinara or aioli.