Treat yourself to these Crispy Polenta Fries, infused with fresh rosemary and topped with grated Parmesan cheese. Served with a zesty marinara dipping sauce, these fries offer a unique and flavorful twist on traditional potato fries. Perfect as a delicious appetizer or side dish, they deliver a delightful crunch and a burst of savory goodness that will elevate any meal.

5 from 1 vote

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Prep Time 20

Cook Time 35

Total Time 1 55

Course Appetizer, Side Dish, Snack

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

For the Fries:

1 cup polenta cornmeal
4 cups water
1 tsp salt
1 tbsp fresh rosemary finely chopped
2 tbsp unsalted butter
1/2 cup grated Parmesan cheese plus extra for topping
2 tbsp olive oil
Freshly ground black pepper to taste

For the Marinara Dipping Sauce:

1 tbsp olive oil
1 small onion finely chopped
2 garlic cloves minced
1 can 14.5 oz crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
1 tsp sugar optional, to balance acidity
Fresh basil chopped (for garnish, optional)

Instructions

Prepare the Polenta: In a large saucepan, bring the water to a boil. Add the salt.
Gradually whisk in the polenta, reducing the heat to low. Cook, stirring constantly, until the polenta thickens and pulls away from the sides of the pan, about 15-20 minutes.
Stir in the chopped rosemary, butter, and 1/2 cup grated Parmesan cheese. Mix until well combined.
Set the Polenta: Pour the polenta into a greased 9x13 inch baking dish, spreading it evenly to about 1/2 inch thickness.
Let the polenta cool to room temperature, then cover and refrigerate for at least 1 hour or until firm.
Cut and Bake the Fries: Preheat your oven to 425°F (220°C).
Once the polenta is firm, cut it into fry-shaped strips.
Place the polenta fries on a baking sheet lined with parchment paper. Brush them with olive oil and season with freshly ground black pepper.
Bake for 25-30 minutes, turning halfway through, until the fries are golden and crispy.
Prepare the Marinara Sauce: In a saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes.
Stir in the crushed tomatoes, dried basil, dried oregano, salt, pepper, and sugar if using. Simmer for 15-20 minutes, stirring occasionally.
Garnish with fresh basil if desired.
Serve: Once the fries are baked, remove them from the oven and sprinkle with additional grated Parmesan cheese.
Serve the rosemary and Parmesan polenta fries hot with the marinara dipping sauce on the side.