Crispy Herby Polenta Fries

Crispy Herby Polenta Fries
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This dish is one of those things I would always order at a restaurant because they were a special treat I’d never have at home or even think to make. Turns out they’re incredibly easy to achieve at home and they are very well worth it with minimal effort! I would suggest getting the pre-made polenta as it just makes the job even easier. You can find them by the baking section or by the Italian foods. The pre-made polenta is also shelf stable so you can make these on a whim!

The best thing about polenta is it’s ability to absorb all the flavours your giving to it. I love flavour bombs and this offers that as well as the crispy crunch, and this is all done in your oven.

The last thing are the dips! These are a non-negotiable, and yes I do really think you need two dips. A red sauce and a white sauce. I’m the kind of person where more is more and they both offer something completely different but complement each other so well. So here you go! I hope you enjoy!

Cripsy Herby Polenta Fries

Polenta is often over looked but is completely delicious. This is the perfect side dish, lunch, or even late night snack! I suggest making as much as you can as they won't last very long.
4 from 26 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course dinner, lunch, Side Dish, Snack
Cuisine Italian
Servings 2 people


  • 2 large sheet trays
  • Large Bowl
  • Immersion blender
  • Small Sauce Pan



  • 1 Tube of Polenta (500g)
  • 1 tbsp Dried Thyme
  • 1 tbsp Dried Basil
  • 1 tbsp Dried Parsley
  • 1-2 tbsp Red Chili Flakes I like it spicy so ease up if you'd like only a little kick
  • 3 tbsp Extra Virgin Olive Oil If you have garlic confit kicking around like I try to, using the oil from that in this dish really elevates it
  • 1-2 tbsp Maldon Salt I love to use this as a finishing salt
  • 1/2 cup Grated Pecorino Cheese

Dipping Sauce – Quick Dilly Ranch

  • 1/4 cup Hellmann's Mayo
  • 1/4 cup Sour Cream
  • 2 tbsp 2% Milk
  • 1 tsp Salt and Pepper
  • 1 tbsp Dried Chives
  • 2 tbsp Fresh Dill If using dried 1 tbsp works here
  • 1 tsp Garlic Powder

Dipping Sauce – Marinara

  • 1/2 cup Tomato Paste I love the tube tomato paste, so this is about a half tube
  • 3/4 cup Veggie stock I freeze my home made veggie stock in ice cube trays and it's approximately 4-5 cubes
  • 1.5 tsp White Sugar
  • 1 tbsp Dried oregano
  • Salt and Pepper to taste


  • Preheat oven to 375F
  • Open package of polenta and dry off the excess moisture
  • Cut polenta into even 1" fry stripes. I cut the rounded edges off and cut the polenta in half length wise, then kept halving them lengthwise until the outside was an inch, like long pizzas. Then I cut them into thirds
  • Place all herbs and spices with olive oil in bowl, toss to coat
  • Line baking sheet with parchment paper and arrange polenta evenly without over crowding
  • Place in oven and cook for 40 minutes, flipping half way
  • While polenta is in the oven prepare the sauces
  • For the ranch combine all ingredients and blend with immersion blender if you don't have one, chop the dill finely (if using fresh) and whisk all ingredients together
  • To make the marinara combine all ingredients in small sauce pan and heat over medium for 20 minutes, if it begins to sputter turn the heat down to medium low
  • Once polenta fries are looking brown and crispy around the edges they're all done. Remove from oven and sprinkle with grated cheese, serve immediately with dipping sauces
Keyword crispy, fries, herby, polenta, snack, vegitarian