Polenta frita (also known as fried polenta or polenta fries) is a delicious Italian appetizer or side dish. It’s crispy on the outside, and creamy and salty on the inside.
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This recipe is delicious served next to dips, burgers, or sandwiches. The best part—it’s ready in less than 30 minutes, using 3 ingredients!
Fries gotta be everyone’s favorite side dish, I know mine are! Especially when they’re oven-baked or air-fried so they’re light and crispy.
Usually, my go-to choice for fries is these air fryer sweet potato fries, but after I’ve discovered polenta frita, I’m hooked!
This recipe is not only easy to put together, but it tastes amazing too!
And if you’re looking for more creative ways to eat fries, you gotta check out my chocolate chip cookie fries!
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Why this recipe works
- I’m using precooked polenta which saves a ton of time and makes this easy polenta recipe so simple.
- Instead of frying them, which is the traditional way to make polenta frita, you can cook the fries in the air fryer or the oven. This way, you use a very small amount of oil but still end up with that crunchy golden brown exterior.
- This recipe is budget-friendly and made with just 3 pantry ingredients.
- Great for a quick snack if you need to feed a crowd at a party!
- Polenta has a mild flavor, which makes it perfect for adding your favorite seasoning and/or pairing it with your favorite dipping sauce!
Ingredient notes
- Precooked polenta: To make this recipe easier, I’m using store-bought precooked polenta. It doesn’t matter if it comes in a tube or a box, both shapes can work. If you want to make your own polenta from scratch, I left a recipe down below!
- Olive oil: For coating the polenta fries before baking them. Any vegetable oil can work here, or feel free to omit it for an oil-free version.
- Seasonings: I’m using salt and black pepper only, but you can use any seasoning that you like. Polenta frita is delicious with Za’atar, Italian seasoning, Cajun seasoning, and even coated with grated vegan parmesan cheese!
Scroll to the recipe card below for the full recipe and measurements.
How to make polenta frita
Slice the polenta into fry-like shapes, about 1⁄2 inch wide and 3-4 inches long. Make sure the pieces are similar in size so they cook evenly.
Depending on your preference, you can cut the polenta into thicker or thinner fries or rounds.
Add the fries to a bowl and coat with olive oil. Then, add salt, black pepper, and any additional seasoning that you desire and gently toss until every piece is well-coated.
Air fryer method
Preheat your air fryer to 425ºF (220ºC). Spray the air fryer tray or basket with non-stick spray, then add the fries in a single layer. Cook for 20-25 minutes or until golden brown, flipping halfway through.
To finish, top with flaky salt and chopped herbs (if desired) such as fresh basil, rosemary, or parsley!
Oven method
Preheat your oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
Add the fries in a single layer, giving them enough space in between. Bake for 20-25 minutes, flipping halfway through, until golden brown.
How to make polenta from scratch
Add 3⅓ cups of water and ½ teaspoon of salt to a large pot and bring to a boil.
Turn the heat to low and slowly add 1 cup of quick-cooking cornmeal while whisking constantly. Simmer for 2-3 minutes, or until the polenta thickens.
Remove from the heat and stir 1 tablespoon of olive oil (optional, for moisture and flavor).
Pour the mixture into a baking tray lined with parchment paper and smooth it out. Let it cool at room temperature for 1 hour, then cover with plastic wrap and transfer to the fridge until you’re ready to use.
Chef’s tips
- Pat dry the polenta before coating it with the spices. This is important so that the seasoning can stick.
- If your air fryer doesn’t have a non-stick coating, layer it with parchment paper. Polenta tends to be very sticky and sometimes a non-stick spray isn’t enough.
- Adjust the cooking time as needed. If your fries are on the thicker side, you’ll need to cook them for a few minutes longer to get them golden brown.
- Cook in batches. Don’t overcrowd the air fryer or the baking sheet, or your polenta frita will not crisp up properly.
- Adjust the seasoning as needed. Store-bought polenta can be salty, so make sure to season your fries accordingly. Always taste your polenta beforehand to avoid over-salting it.
- Cut the polenta into even sticks so they cook at the same time.
- If making polenta from scratch, make sure to let it cool down completely before cutting it into fries. Otherwise, the polenta will fall apart when you try to slice it.
- Serve immediately. The fries are only crispy when they’re piping hot, and the texture changes after they cool down.
FAQs
Polenta frita is fried polenta that can be shaped in many different ways like sticks, rounds, or squares.
This is a popular snack and appetizer that originates in Italy but is also widespread in Brazil.
It’s a creative way to use leftover polenta from last night’s dinner!
Yes, polenta is naturally gluten-free, making it a great choice for those with gluten intolerance or celiac disease.
If you’re using homemade polenta, there are two reasons why that could be happening.
One: You didn’t let it cool down long enough. This step allows the polenta to set and firm up, and it shouldn’t be skipped.
Reason number two: Your liquid-to-cornmeal ratio was off. Most recipes online suggest cooking 1 cup of polenta with 4 cups of water or broth. I’ve found that this makes the polenta too soft and fragile. That’s why I like to use 3⅓ cups of water for every 1 cup of polenta.
If you’re using store-bought polenta, consider the brand. Some are better than others so you may need to try different options and see what works best.
Yes, you can skip the oil and only toss the fries with the seasoning. Keep in mind that this will give you a slightly different texture, but it will be delicious nevertheless.
For more information on how to cook without oil, check out my oil-free cooking guide.
This recipe tastes best when it’s fresh, but you can still freeze leftover fries if necessary. Transfer them to a freezer-safe container in an even layer and freeze for up to 3 months (and sometimes longer).
Alternative cooking methods
Here are some other ways you can cook polenta frita that are closer to the traditional version.
Pan-fried
Heat a cast-iron skillet or a stainless-steel pan over medium heat and add 1-2 tablespoons of olive oil.
Once hot add the fries and pan-fry them for 3-4 minutes on each side, until golden brown. Don’t overcrowd the pan and cook in batches for the best results!
Transfer the fries onto a paper towel to soak excess oil. Repeat until all the polenta is done.
Deep-fried
Heat 2-3 cups of vegetable oil in a cast iron skillet or a Dutch oven until it reaches 380ºF (190ºC).
If you don’t have a kitchen thermometer, you can dip a wooden stick in the oil, if bubbles form around it right away, the oil is ready.
Once hot, carefully drop a few fries and cook for 30 seconds to 1 minute on each side, until golden brown. Don’t overcrowd the pot—give each piece enough space to crisp up.
Transfer the fries onto a paper towel to soak excess oil. Repeat until all the polenta is done.
Serving suggestions
Polenta frita can be served as you’d serve regular fries, alongside a strawberry milkshake, veggies burgers, or vegan seitan steak.
My favorite way to serve it is as an appetizer with a delicious dipping sauce like marinara, vegan tartar, honey mustard dressing, nacho cheese sauce, or my homemade BBQ sauce.
Storage
Although polenta frita is best served fresh, you can still store the leftovers in an airtight container for 4-5 days in the fridge.
The fries will crisp up again after reheating.
More side dishes to try
- Air Fryer Frozen Sweet Potato Fries
- Air Fryer Frozen Potato Wedges
- Easy Air Fryer Sweet Potato Chunks
- Air Fryer Pasta Chips
- Easy Air Fryer Gnocchi
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Polenta Frita
Ingredients
- 1 (18-oz) package precooked polenta *see notes for homemade version
- Salt and black pepper, to taste
- Olive oil optional
Instructions
- Slice the polenta into fry-like shapes, about 1⁄2 inch wide and 3-4 inches long. Make sure the pieces are similar in size so they cook evenly. Depending on your preference, you can cut the polenta into thicker or thinner fries or rounds.1 (18-oz) package precooked polenta
- Add the fries to a bowl and coat with olive oil. Then, add salt, black pepper, and any additional seasoning that you desire and gently toss until every piece is well-coated.Olive oil, Salt and black pepper, to taste
Air fryer
- Preheat your air fryer to 425ºF (220ºC). Spray the air fryer basket with non-stick spray, then add the fries in a single layer. Cook for 20-25 minutes, or until golden brown, flipping halfway through
- Important: If your air fryer basket doesn't have a non-stick coating, it's best to add a piece of parchment paper to prevent the fries from sticking.
- These fries taste best when they're piping hot so serve them right away! The texture changes once they cool down.
Oven baked
- Preheat your oven to 425ºF (220ºC) and line a baking sheet with parchment paper. Add the fries in a single layer, giving them enough space in between. Bake for 20-25 minutes, flipping halfway through, until golden brown.
- These fries taste best when they're piping hot so serve them right away! The texture changes once they cool down.
