This post is sponsored by Bob’s Red Mill. All thoughts and opinions are my own. Thank you to all the readers of A Sassy Spoon for all your support! xo

I don’t think you’re ready for today’s delicious recipe. After trying polenta fries in a local pizza shop, I was SOLD! Picture rectangular logs that taste like sweet, savory corn, crispy on the outside and creamy on the inside. They were so DELICIOUS, that I knew I had to bring them to the blog.

In case you don’t know, polenta is a rich, creamy Italian porridge-style dish made by boiling cornmeal. Thanks to Bob’s Red Mill’s Corn Grits Polenta, this recipe came together SO easily. Bob’s Red Mill’s grits are made from the highest quality yellow corn. It’s ground the traditional way, from dried corn, and ready to use in countless recipes. These polenta fries make a great appetizer or side dish for any day of the week!

Here’s how you make them!

Ingredients You’ll Need

• Chicken stock
• Bob’s Red Mill Corn Grits Polenta
• Unsalted, softened butter
• Grated Parmesan cheese
• Salt + pepper

Recommended For This Recipe

8×8 Baking Dish

This is one of my favorite non-stick baking dishes! It is so easy to clean and cooks super evenly.

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How To Make Polenta Fries From Scratch

• Prepare the baking dish. Line an 8×8 baking dish with parchment paper making sure the parchment is hanging over the sides of the dish.
• Make the polenta. In a saucepan, heat the chicken stock over medium heat then whisk in the polenta. Reduce heat to low and continue to stir for 15-20 minutes or until mixture has thickened. Add butter, grated Parm cheese, salt, and pepper. Stir until smooth then transfer to an 8×8 baking dish. Spread the mixture evenly on the dish and wait until completely cool. Refrigerate for 1 hour.
• Make the spicy ketchup. While you wait, make the spicy ketchup. In a saucepan, add tomato paste, garlic, onions, apple cider vinegar, hot sauce, sugar, salt, and pepper. Heat for 5 minutes at medium heat, stirring often. Cool then refrigerate until ready to serve.
• Cut the polenta into fries. Preheat oven to 450ºF. Line a baking sheet with parchment paper and spray with cooking spray. Remove the polenta from the baking dish and cut it into fries, approximately 2-inches wide by 3-inches long. Transfer the fries to the baking sheet and spray with cooking spray.
• Bake polenta fries for 40 minutes, flipping halfway through at the 20-minute mark, until golden brown. Be careful not to burn them! Remove from the oven. Serve with spicy ketchup. Enjoy!

What is polenta made out of?

Polenta is a dish made of coarsely ground corn that’s cooked until a creamy porridge.

What does polenta taste like?

Polenta tastes like corn! It has a similar flavor and texture to grits.

Can I make polenta fries ahead of time?

Yes! You can make this recipe 2 days in advance. Just make the recipe up to step 3 and refrigerate for more than 1 hour.

How do I store leftover polenta?

You can store leftover polenta fries in an airtight container for up to 2 days in the refrigerator.

Can you reheat polenta fries?

To reheat polenta fries, bring them to room temperature then place them on a baking sheet. Bake them for 10 minutes at 400ºF or until crispy again.

Polenta Fries with Spicy Ketchup

5 from 4 votes

By: Jamie Silva

Polenta fries made in the oven to crispy baked perfection then served with homemade spicy ketchup. A delicious appetizer or side dish!

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Chilling Time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Appetizer, Side Dish

Cuisine Italian

Servings 8 servings

Ingredients

 

Polenta Fries

• 3 cups chicken stock
• 2 cups Bob’s Red Mill Corn Grits Polenta
• 2 tablespoons unsalted butter softened
• 4 ounces grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Spicy Ketchup

• 12 ounces tomato paste
• 4 cloves garlic minced
• 2 tablespoons chopped onions
• 1 cup apple cider vinegar
• 1/2 cup hot sauce
• 3 teaspoons sugar
• Salt + pepper to taste

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Instructions

 

• Line an 8×8 baking dish with parchment paper making sure the parchment is hanging over the sides of the dish.
• In a saucepan, heat the chicken stock over medium heat then whisk in the polenta. Reduce heat to low and continue to stir for 15-20 minutes or until mixture has thicken.
• Add butter, grated Parm cheese, salt and pepper. Stir until smooth then transfer to an 8×8 baking dish. Spread the mixture evenly on the dish and wait until completely cool. Refrigerate for 1 hour.
• While you wait, make the spicy ketchup. In a saucepan, add tomato paste, garlic, onions, apple cider vinegar, hot sauce, sugar, salt and pepper. Heat for 5 minutes at medium heat, stirring often. Cool then refrigerate until ready to serve.
• Preheat oven to 450ºF. Line a baking sheet with parchment paper and spray with cooking spray.
• Remove the polenta from the baking dish and cut into fries, approximately 2-inches wide by 3-inches long. Transfer the fries to the baking sheet and spray with cooking spray.
• Bake polenta fries for 40 minutes, flipping halfway through at the 20 minute mark, until golden brown. Be careful not to burn them! Remove from the oven. Serve with spicy ketchup. Enjoy!

Nutrition

Serving: 1 servingCalories: 245 kcalCarbohydrates: 33 gProtein: 11 gFat: 8 gSaturated Fat: 4 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 20 mgSodium: 535 mgPotassium: 149 mgFiber: 1 gSugar: 1 gVitamin A: 294 IUCalcium: 163 mgIron: 1 mg

Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!

Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo