Polenta fries

Ingredients

• 150 gpolenta
• 850 mlwater
• 50 ggrated cheese
• 2 tablespoonsrosemary
• to tastesalt and pepper

Instructions

1. 1

   Cook the polenta

   Bring the water to the boil and add a generous pinch of salt. Whisk in the polenta gradually, stirring constantly. Keep whisking until it starts to thicken, about 2 minutes, then switch to a wooden spoon or pan scraper. Continue cooking over a medium-high heat, stirring occasionally, for 15–20 minutes.

2. 2

   Add the flavourings

   Stir in the rosemary, a little salt and pepper, and the grated cheese.

3. 3

   Chill the mixture

   Grease a baking tray and line it with baking paper. Spread the polenta over it in a layer about 1 cm thick, keeping the corners as square as possible. Smooth the top, then refrigerate for 30 minutes to set.

4. 4

   Cut the fries

   Cut the chilled polenta into fry-shaped pieces.

5. 5

   Cook until crisp

   For air-frying, heat the air fryer to 200°C and cook the fries for about 18 minutes, until crisp. Alternatively, deep-fry them at 180°C for about 5 minutes, or bake them in an oven at 180°C for about 40 minutes.

What are polenta fries?

Polenta is a cooked cornmeal dish with roots in Italian cooking, while this recipe is presented as an Antillean-inspired change from potato fries. Once cooked and chilled, polenta can be sliced into sturdy sticks and cooked until the outside turns crisp.

Rosemary and grated cheese season this version from within. Chilling the polenta before cutting helps it hold its shape during cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 6g protein, 29g carbs, 4g fat.

Most of the carbohydrates come from the polenta, while the cheese contributes much of the fat and some of the protein. Serve a portion with a protein-rich main and vegetables to balance the plate.

Getting the polenta smooth

Gradual addition: whisk the polenta into boiling, salted water a little at a time, rather than tipping it all in at once. Keep stirring as you add it to help prevent lumps.

Thickening: whisk for about 2 minutes, then use a wooden spoon or pan scraper as the mixture firms up. Cook for another 15–20 minutes, stirring occasionally.

Why chilling matters

Setting time: spread the cooked polenta in an even layer about 1 cm thick, then chill it for 30 minutes. A level layer makes the fries more evenly sized and helps them keep their shape when cut.

Clean cuts: use a sharp knife and cut the set slab into sticks. If the polenta still seems soft, give it more time in the fridge before slicing.

Choosing how to cook them

Air fryer: cook at 200°C for about 18 minutes, until the fries are crisp. Arrange them so hot air can circulate around them.

Other methods: deep-fry at 180°C for about 5 minutes, or bake at 180°C for about 40 minutes. The recipe does not specify a separate cooking time for turning or checking partway through, so use crispness as your cue.

Seasoning and texture

Rosemary: stir it through once the polenta has cooked, along with the cheese, salt and pepper. This distributes the flavour through the fries.

Cheese: the grated cheese adds savoury flavour and richness. Taste the cooked mixture before spreading it out, and adjust the seasoning to your preference.

What to serve alongside

Dips: serve the fries with homemade mayonnaise, as suggested in the recipe, or another dip you enjoy. A tangy sauce can provide contrast to their savoury, corn-rich flavour.

On the plate: pair them with a source of protein and a fresh vegetable side for a more balanced meal. Serve soon after cooking for the crispest texture.

Recipe notes & tips

• Whisk the polenta in gradually to help keep the mixture smooth.
• Switch to a sturdy wooden spoon once the polenta thickens.
• Spread the mixture evenly so the fries set to a similar thickness.
• Chill for the full 30 minutes before cutting for neater sticks.
• Cook until the fries look crisp, as timing can vary between appliances.
• Serve straight after cooking for the best texture.

Variations

• Herb swap: use another finely chopped herb in place of rosemary.
• Cheese choice: try a different grated cheese for a new savoury flavour.
• Spiced version: stir a pinch of chilli flakes into the cooked polenta.
• Oven method: bake at 180°C for about 40 minutes instead of air-frying.
• Deep-fried version: fry at 180°C for about 5 minutes until crisp.

Common mistakes to avoid

• Adding polenta all at once: whisk it in gradually to help prevent lumps.
• Stopping the cooking too soon: cook for 15–20 minutes after thickening begins, stirring occasionally.
• Skipping the chill: refrigerate the slab for 30 minutes so it sets before cutting.
• Uneven spreading: level the polenta to about 1 cm thick for fries that cook more evenly.
• Crowding the air fryer: leave space around the fries so they can crisp.
• Expecting identical cooking times: check the fries for crispness, as appliances can differ.

How to store

Store leftover cooked fries in an airtight container in the fridge and eat within 3 days. Reheat in an air fryer or oven until hot and crisp; they may soften in a microwave.

Frequently asked questions