Baked Crispy Polenta Fries Recipe – Crunchy, tender polenta fries are easily baked in the oven for a tasty and fun side dish or snack.

side view of this wonderful home fries recipe with some dipping sauce

Where Are All My Party People?!

We tend to host frequent get-togethers, and I love discovering tried-and-true recipes that are sure to be enjoyed by everyone involved!

The best party appetizers are typically fried and crunchy, have lots of flavors, and are served alongside a scrumptious dipping sauce. My favorite party foods are tasty dishes that don’t require a lot of complicated ingredients and, of course, are simple and quick to put together.

Crispy Baked Polenta Fries are exactly the delicious and easy nosh you need for your next gathering. They are gluten-free and baked in the oven for a healthy-ish dish that is super fun and tasty. Guests will love dipping this hearty snack in yummy sauces at your next party!

Top view of this baked polenta that looks like it could have been fried

Crispy Baked Polenta Fries

Polenta is a version of cornmeal that can be cooked with liquid to create creamy grits, served soft, or shaped and baked in solid form. Once baked, the texture is slightly dense and chewy on the inside, with a great sweet and savory corn flavor.

You can use quick pre-made polenta logs from the grocery store (or make polenta from scratch) to make polenta fries.

When you slice and bake firm-cooked polenta, the chunks become wonderfully tender. They keep their shape with a lightly crispy, crunchy exterior that’s perfect for dipping in sauce.

Up close top view of a single oven baked polenta fry and the seasonings on it

What Ingredients You Need

There are just 4 ingredients in this easy oven-baked polenta fries recipe!

Here is everything you need to make the best Baked Polenta Fries:

  • PolentaPremade polenta logs come in various flavors
  • Olive Oil To create a crunchy, crispy “fry”
  • Garlic PowderAdds a great kick of savory flavor
  • PepperFor just a hint of spice

You can use pre-cooked polenta logs, or make polenta from scratch… Read on for our easy homemade polenta recipe!

How to Bake Polenta Fries in the Oven

You can create a similar satisfying crunch (as deep frying) with a fraction of the calories by baking these “fries” in the oven! Get them going an hour before your friends are due to arrive, and guests will happily be greeted by hot, crispy fries.

Here’s How To Make Easy Oven-Baked Polenta Fries:

  1. First, preheat the oven to 450 degrees F, and line a large baking sheet with parchment paper.
  2. Cut the cooked polenta into 3-inch segments to create a classic French fry shape.
  3. Next, place the Polenta Fries on the baking sheet and drizzle the oil over the top. Sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, and 1/8 teaspoon garlic powder. 
  4. Gently roll the Polenta Fries around in the seasoning on the baking sheet to thoroughly coat.
  5. Spread the fries out in a single layer, and bake for 20 minutes. Then flip, and bake for another 15-20 minutes until golden. Serve warm with sauces for dipping.

Get the Complete (Printable) Baked Crispy Polenta Fries Recipe + VIDEO Below. Enjoy!

Lovely seasoned fry recipe made from polenta that is store bought or homemade

How to Make Polenta from Scratch

It’s easy to make fresh homemade polenta with just a handful of ingredients!

Here Is Everything You Need:

  • Quick-cook polenta
  • Chicken or vegetable broth
  • Parmesan cheese
  • Butter
  • Salt and pepper

Follow These Simple Steps To Make From-Scratch Polenta:

  1. Line a 9X9 inch baking dish with foil or parchment paper.
  2. Pour the broth in a medium sauce pot and set over medium-high heat. Bring to a boil.
  3. Once boiling, quickly whisk in the polenta. Then whisk in the parmesan cheese, butter, salt, and pepper. Reduce the heat to simmer, and continue to whisk until the polenta is thick.
  4. Pour (or scoop) the polenta into the baking dish and spread into an even layer. Chill for at least 1-2 hours, until very firm.

Once the homemade polenta has cooled and has become firm, it can then be used to make crunchy baked Polenta Fries!

Side view of the crispness and flavor from these polenta pieces

Frequently Asked Questions 

What Sauces Go Well With These Crispy Baked Fries?

I love serving crunchy Polenta Fries with zesty Marinara Sauce and creamy Caesar dressing for an Italian-inspired snack.

You can also try them with a bright and tangy Easy Aioli Sauce, or have them as a side dish with a Mediterranean meal with homemade Tzatziki Sauce on the side.

How Long Do These Fries Last In The Fridge? 

You can store these in an airtight container and keep them in the fridge for up to 2 to 3 days. 

How Do You Reheat This Recipe? 

Oven-baked Polenta Fries are best when enjoyed right away when they’re perfectly crispy. You can keep leftovers in an airtight container in the fridge for a day or so, but they likely won’t reheat with the same original crunchiness.

First, pat down the fries with paper towels to get rid of any dampness, then preheat the oven to 400 degrees F and bake on a lined baking sheet for 10 minutes or until they are heated all the way through. 

You can also reheat them in an air fryer! Set the AF at 400 degrees and set the timer for 2-3 minutes.


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Baked Crispy Polenta Fries Recipe

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 servings



  • Preheat the oven to 450. Line a large baking sheet with parchment paper.
  • Cut the cooked polenta into ½ X ½ X 3 inch segments. Place them on the baking sheet. Drizzle the oil over the top, then sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, and 1/8 teaspoon garlic powder. Gently toss to coat the polenta fries in oil and seasoning.
  • Spread the fries out in a single layer. Bake for 20 minutes. Then flip and bake another 15-20 minutes.



Serve baked polenta fries warm with marinara or Caesar dressing.


Serving: 1serving, Calories: 129kcal, Carbohydrates: 15g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 2mg, Potassium: 24mg, Fiber: 1g, Sugar: 1g, Vitamin A: 35IU, Calcium: 3mg, Iron: 1mg
Course: Appetizer, Side Dish
Cuisine: American, Italian
Author: Sommer Collier
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