In Naples triangles of fried polenta are called scagnuozzi (I hope I haven’t misspelled it – although I was born in Naples, I do not know the dialect very well!).
These scagnuozzi (meaning “henchmen”) are yummy treats that every pizzeria sells as a street food fix or appetizer/entree for the Neapolitan pizza.
That said, these are not the Neapolitan scagnuozzi but my healthified version of them. I oven baked polenta to save lots of frying oil and – above all – many many KCals.
Since baked polenta is not as moist as fried polenta I found it NECESSARY to dip it in a sauce. You say polenta fries, I say ketchup marinara sauce, another neapolitan recipe made with tomatoes, garlic and oregano.
Most probably Neapolitans would’t approve the idea of baking polenta instead of frying it but I do not intend to let them know. Shh, let’s keep it secret :).
Baked Parmesan Polenta Fries
- 2 cups water
- 1 cup milk I used organic soy milk
- 11/2 cups polenta or yellow cornmeal
- 1/2 cup grated Parmesan
- 3 Tbsp. olive oil plus more the grease the baking sheet
- Salt and pepper to taste
Boil water in a large saucepan. Gradually add polenta, stirring constantly with a whisk. Add the milk. Cook, stirring constantly, until mixture thickens and boils, around 10 minutes.
Turn the heat off, stir in Parmesan and season with oil, salt and pepper. Spread polenta evenly onto a 8½×12-inch baking sheet. Press plastic wrap onto surface; chill in the fridge at least 1 hour.
Preheat oven to 400°.
Uncover polenta and cut into 4×¼-inch strips. Sprinkle some parmesan and separate fries. Arrange on a greased baking sheet (I used oil).
Bake fries around 25–30 minutes. Let them cool for at least 15 minutes before serving them along with your favorite dip.
More tasty recipes
LUK AT ME DANKE MEMES
Thank you for sharing this recipe- just cooked it to go with pumpkin and sweet corn soup- (used a silicon baking sheet which worked well). These were really tasty and everyone seemed to like them so will definitely cook it again.
Looks great! How many servings is this?
Well now, this sounds like my kind of fries! I have to try your recipe. Thanks!
they’re so goldie, crunchy and fresh in the same time, yummmmy 😀
Wow, Daniela! These look amazingly delicious!! I have never tried polenta but have always wanted to….this looks like the PERFECT recipe to start with!!
Oh goodness, these look incredible. I want a big plate of them, please!
These look great! Oddly enough, my man is really into baking things instead of frying them. We’ll need to try these out!
Not only they do look delicious, they are gluten free as well. I love polenta and use quite often in my routine cooking. I bet parmesan added a great flavor.
Polenta fries?! such a fantastic idea!
These fries look amazing Daniella! I love the idea, I actually never made Polenta fries before so this is going to be a new one for me
There is milk in the recipe but it is not used in the instructions. What is the milk for?
I missed a line in the recipe. Now updated! I used milk to add more flavor and density. You can just use more water, if like so.
These looking so awesome.I like this idea.The polenta Fries as to be delicious.
These. are. AMAZING. I actually have a bag of polenta that I’ve been trying to figure out what to do with and you NAILED IT!
I love this idea. This is going to the top of the list of gotta try recipes. Beautiful pic too.
Thank you Peter!
yes thanks peter
Baking polenta (and saving the calories) sounds like a fabulous idea. Your recipe secret is safe with me! 🙂 Looks delish!