Wondering what to do with leftover polenta? Make polenta fries! They’re quick and easy, incredibly versatile, and so delicious.
We tossed our fries in our go-to vegan parmesan cheese and Italian herbs for maximum flavor and a crisp coating! Just 4 ingredients required for this comforting plant-based side. Let us show you how it’s done!
How to Make Polenta Fries
The first step to making polenta fries is to form polenta into a firm, cuttable texture. This can be done by making homemade polenta (just 1 pot & 3 ingredients!) and pressing it into a baking dish. Or for an even simpler method, you can buy pre-cooked, already-formed polenta at most grocery stores.
Next, we cut the polenta into the shape of fries!
And gently toss the fries in olive oil to help the seasonings stick. Italian herbs add herby flavor and vegan parmesan adds richness, saltiness, and a crispy coating.
Lastly, bake until golden brown!
We hope you LOVE these polenta fries! They’re:
Crispy on the outside
Creamy on the inside
Enjoy them on their own or dip in your favorite sauce (such as marinara or pesto). They pair especially well as a side with Italian-inspired mains such as our Chickpea Caesar Salad, 1-Pan Tempeh Bolognese, Vegan Ricotta & Sun-Dried Tomato Pesto Salad, or 1-Pot Vegan Minestrone (Gluten-Free).
More Snackable Sides
- Crispy Cajun Baked Fries (Oil-Free!)
- Easy Baked Sweet Potato Tater Tots
- Sunflower-Coated Cheesy Kale Chips
- Actually Crispy Baked Chickpeas
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Vegan Parmesan and Herb Polenta Fries
- 1 (16-oz) package polenta (or 1 batch Easy Vegan Polenta)
- 2 Tbsp olive oil (to use less oil, spray to coat the fries with oil // if oil-free, omit and cook in an air fryer for best results)
- 1/4 cup vegan parmesan cheese
- 1 Tbsp dried Italian herbs (basil + oregano)
FOR SERVING optional
- Line a baking sheet with parchment paper and preheat the oven to 425 F (218 C).
- If using pre-cooked packaged polenta skip to step 4!
- If using 1 batch easy vegan polenta, follow polenta instructions and then immediately place cooked polenta in a parchment-lined 8×8-inch baking dish. Spread evenly to all corners of the dish, and your polenta should be between 1/4 – 1/2 inch thick. Refrigerate for at least 1 hour, or place in the freezer for 30 minutes. Polenta should be very firm and cold but soft enough to cut.
- Remove pre-cooked polenta from packaging or home-cooked and chilled from the refrigerator (or freezer) if you made it from scratch. Cut your polenta into rectangular fry shapes (see photo) and place in a large mixing bowl. If the polenta is crumbling and not cutting cleanly, refrigerate for 15 minutes more and then cut.
- Add olive oil and gently toss with clean hands to coat the polenta fries evenly.
- Add vegan parmesan and dried herbs to your mixing bowl and gently toss again to coat.
- Space fries evenly on the parchment-lined baking sheet and bake in your preheated oven for 30 minutes. Carefully flip polenta fries halfway through cooking time to ensure even browning.
- Let fries cool for a few minutes before removing from the baking sheet, then enjoy warm with a side of marinara sauce or pesto!
- Best when fresh, though leftovers will keep in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat on a parchment-lined baking sheet at 375 F (190 C) until hot and golden brown.
*Prep time and total time reflect using store-bought or leftover polenta.
Leave a Comment & Rating!