Keto Crispy Oven-Roasted Polenta Fries
Golden, crispy polenta fries infused with fresh rosemary and Parmesan cheese make an irresistible side dish or appetizer. This recipe transforms creamy polenta into crispy, oven-baked frites that deliver satisfying crunch on the outside and tender, flavorful centers. The combination of savory chicken broth, aromatic rosemary, and sharp Parmesan creates a sophisticated twist on traditional fries. Perfect for entertaining guests or weeknight dinners, these polenta fries pair beautifully with marinara sauce, aioli, or herb butter for dipping.
Ingredients
- 3 cups chicken broth
- 2 tablespoons fresh rosemary leaves, finely chopped
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 cup instant polentaregular polenta1:1
requires longer cooking time
- ½ cup Parmesan, grated
- 2 tablespoons olive oil
Instructions
- 1
Add chicken broth to a pot and bring to a boil
- 2
Turn heat down to simmer and slowly add polenta while stirring until combined with stock
- 3
Add butter, Parmesan, and chopped rosemary to mixture and stir until butter melts and polenta thickens for about 5 minutes
- 4
Pour cooked polenta into lined 10x8-inch baking dish and spread evenly
- 5
Let polenta cool completely then chill covered in refrigerator for 3 hours or overnight
- 6
Preheat oven to 400F when ready to bake
- 7
Remove set polenta from tray and cut into rectangular fries
- 8
Place fries on lined baking tray and brush with olive oil
- 9
Bake for 35 minutes until golden brown and crispy
Tips
Stir polenta slowly and continuously when adding to prevent lumps from forming in the mixture.
Allow polenta to chill completely for best results - overnight chilling creates the firmest texture for cutting.
Cut fries to your preferred thickness, but keep them uniform for even cooking and browning.
Good to Know
Store leftover polenta fries in refrigerator for up to 3 days. Reheat in oven at 375F for 5-8 minutes to restore crispiness.
Polenta can be made and chilled up to 2 days ahead before cutting and baking into fries.
Serve immediately while hot and crispy with marinara sauce, garlic aioli, or herb butter for dipping.
Common Mistakes
Add polenta too quickly to avoid lumps forming in the mixture
Don't skip chilling time or fries will fall apart when cutting
Brush with oil before baking to ensure golden, crispy exterior
Substitutions
Dairy-Free Swaps
General Alternatives
requires longer cooking time
FAQ
Can I make these ahead of time?
Yes, you can prepare the polenta mixture up to 2 days ahead and chill it. Cut and bake the fries when ready to serve for best texture and crispiness.
What if I don't have instant polenta?
Regular polenta works but requires longer cooking time, about 20-30 minutes of stirring. The final texture and flavor will be similar to instant polenta.
How long do these keep in the refrigerator?
Cooked polenta fries will keep for up to 3 days refrigerated. Reheat in the oven at 375F for 5-8 minutes to restore crispiness before serving.