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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.