Polenta Fries Recipe
Crispy air fryer Polenta Fries! Whether you enjoy them as a snack, side dish, or appetizer, these polenta fries offer a delightful twist on a classic favorite. Give them a try and savor their crispy, tender goodness! Vegan and Gluten-free.
How to Make the Best Polenta Fries
These crispy polenta fries are a fantastic alternative to traditional french fries that happen to be both vegan and gluten-free. Made in the air fryer, they come out perfectly golden and crispy on the outside while staying tender and creamy on the inside. The addition of fresh herbs gives them an aromatic, Italian-inspired flavor that pairs beautifully with a spicy marinara dipping sauce.
The secret to perfect polenta fries is letting the polenta chill completely before cutting. This firms up the polenta so you can slice it into neat fry shapes that hold together during cooking. Don’t skip the refrigeration step—it makes all the difference between floppy, falling-apart fries and ones with that satisfying crispy exterior.
Whether you’re serving these as an appetizer at your next dinner party or enjoying them as a snack, polenta fries are sure to impress. The marinara dipping sauce with capers, olives, and a touch of red pepper flakes adds a Mediterranean twist that elevates this simple dish to something special. Try topping with fresh burrata for an extra indulgent treat.
Polenta Fries
Crispy air fryer Polenta Fries! Whether you enjoy them as a snack, side dish, or appetizer, these polenta fries offer a delightful twist on a classic favorite. Give them a try and savor their crispy, tender goodness! Vegan and Gluten-free.
Ingredients
Polenta Fries
Marinara Dipping Sauce
Instructions
Making the Polenta
- Bring the water to a boil. Add salt and the polenta slowly, whisking all the while. Add herbs if using.
- Turn the heat down and stir for about 5 minutes over a simmer (be careful of polenta splatters!). Turn down to low with a lid on for another 5 minutes.
- Give a stir, put the lid back on and turn the heat off and let sit for 10 minutes.
- Pour into a flat pan (no need to oil) about 8 x 10 inches. You want the polenta to be close to 1/4 inch thick. Spread the polenta out and smooth the top with an oiled metal spatula. Refrigerate for 30 minutes.
Cutting and Air Frying
- Loosen the edges and flip the pan over onto a cutting board. Place the cutting board on top of the polenta pan and then turn them over together, so that the polenta pan is upside down on top of the cutting board. Let it sit there a minute until the polenta drops onto the cutting board.
- Cut the polenta into french fry shapes about 1/4 inch wide and 3-4 inches long. Brush with olive oil and place on the air fryer rack so that there is a little space between each fry.
- Bake in the air fryer at 425°F for 15 minutes. Toss them around a little and bake 5 minutes more, until the edges are golden brown.
Marinara Dipping Sauce
- Warm the marinara sauce in a small saucepan over medium heat.
- Add the minced garlic, red pepper flakes, capers, and olives. Simmer for 5 minutes.
- Serve the polenta fries warm with the marinara dipping sauce and fresh cheese on the side.
Notes
- For conventional oven: Bake at 425°F on a parchment-lined baking sheet for 20-25 minutes, flipping halfway through.
- Bob's Red Mill quick-cook polenta works great for this recipe.
- Make sure the polenta is fully chilled before cutting to get clean fry shapes.
