Golden Polenta Fries with Parmesan, Chives, and Lemon Recipe
Golden Polenta Fries are a crispy and savory alternative to traditional potato fries. Made from creamy yellow cornmeal cooked until thickened, then spread, cooled, and cut into fries. These fries are baked to a perfect golden crisp and served with a zesty, creamy lemon-chive mayonnaise dipping sauce, making a delightful appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Polenta Fries
- 3 cups water
- 1 ½ cups yellow cornmeal
- ½ cup + 2 tablespoons grated Parmesan, divided
- ¼ cup olive oil, divided
- Kosher salt and black pepper to taste
Lemon-Chive Mayonnaise
- ½ cup avocado oil mayonnaise
- 2 tablespoons chopped fresh chives
- 1 lemon, zested and juiced
- ½ teaspoon grated fresh garlic
Instructions
- Cook the Polenta: In a large saucepan, bring 3 cups of water to a boil. Gradually whisk in 1 ½ cups yellow cornmeal to prevent lumps. Reduce heat to low and cook, stirring frequently, until the mixture thickens and polenta pulls away from the sides of the pan, approximately 15-20 minutes.
- Add Cheese and Seasoning: Stir in ½ cup grated Parmesan, 2 tablespoons olive oil, and salt and black pepper to taste. Mix thoroughly until well combined and creamy.
- Set and Chill Polenta: Pour the cooked polenta into a parchment-lined baking sheet or dish, smoothing it out to an even thickness about ½ inch thick. Allow it to cool to room temperature, then refrigerate for at least 1-2 hours until firm and set.
- Cut into Fries: Once chilled and firm, remove the polenta from the dish and slice it into fry-sized sticks, approximately ½ inch wide.
- Prepare the Fries for Baking: Preheat the oven to 425°F (220°C). Place the polenta fries on a baking sheet lined with parchment paper. Brush or drizzle the fries with the remaining 2 tablespoons olive oil and sprinkle with the remaining 2 tablespoons grated Parmesan. Season with additional salt and pepper if desired.
- Bake the Fries: Bake in the preheated oven for 25-30 minutes, turning once halfway through, until fries are golden and crispy on the outside.
- Make the Lemon-Chive Mayonnaise: In a small bowl, combine ½ cup avocado oil mayonnaise, 2 tablespoons chopped fresh chives, lemon zest, lemon juice, and ½ teaspoon grated fresh garlic. Mix well to blend flavors.
- Serve: Serve the golden polenta fries warm with the lemon-chive mayonnaise for dipping. Enjoy as a snack, appetizer, or side dish.
Notes
- Make sure to stir the polenta frequently while cooking to prevent lumps and sticking.
- For extra crispiness, you can also broil the fries for 1-2 minutes at the end of baking but watch carefully to avoid burning.
- You can substitute Parmesan with Pecorino Romano or a plant-based cheese for a dairy-free option.
- Leftover polenta fries can be reheated in an oven or air fryer for best texture, avoiding the microwave which can make them soggy.
- The lemon-chive mayo can be prepared ahead and stored in the refrigerator for up to 3 days.
