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Polenta Fries with Parmesan, Herbs & Yogurt Dip

Crispy baked polenta fries that are golden on the outside and creamy in the middle, finished with sea salt, Parmesan, and fresh herbs—served with a tangy garlic-lemon Greek yogurt dipping sauce.
Amanda
Prep Time 15 minutes
Cook Time 45 minutes
Cooling / setting time 2 hours
Total Time 3 hours
Serving Size 4 servings

Equipment

  • Medium saucepan
  • Wooden spoon or whisk
  • 9x13 inch baking dish
  • Parchment paper
  • sharp knife
  • Large baking sheet
  • Pastry brush
  • small mixing bowl

Ingredients

  • 1 cup polenta (coarse yellow cornmeal or corn grits)
  • 3 cups chicken stock or vegetable stock
  • 1 cup water
  • 1 tsp sea salt plus more flaky salt for serving
  • 1/2 cup Parmesan cheese, grated Parmigiano Reggiano if possible, plus more for serving
  • 2 tbsp olive oil mixed into polenta
  • 2 tbsp olive oil for brushing fries before baking
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1/2 tsp black pepper
  • 1 cup plain Greek yogurt
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1 tbsp lemon juice, fresh
  • 1/4 tsp sea salt for the dip
  • fresh herbs optional, for the dip (dill, chives, rosemary, or thyme)

Instructions

  • Line a 9x13-inch baking dish with parchment paper (or grease well) and set aside. Chop the rosemary and thyme. In a small bowl, mix the Greek yogurt, olive oil, minced garlic, lemon juice, and salt; refrigerate until serving.
  • In a medium saucepan, bring the chicken stock and water (4 cups total) to a boil. Add the sea salt, then slowly whisk in the polenta in a steady stream to prevent lumps.
  • Reduce heat to low and cook, stirring constantly, until thick and smooth, about 5–10 minutes (or until the polenta pulls away from the sides). Stir in the Parmesan, olive oil, rosemary, thyme, and black pepper.
  • Spread the hot polenta evenly in the prepared dish to about 3/4-inch thickness. Cool completely until firm, at least 2 hours (or refrigerate overnight).
  • Lift out the firm polenta and slice into fries about 3–4 inches long and 1/2 inch thick (or cut into triangles/squares if you prefer).
  • Bake: Heat the oven to 425°F (220°C). Arrange fries on a parchment-lined baking sheet. Brush all sides lightly with olive oil and bake 30–35 minutes, flipping halfway, until deeply golden and crisp.
  • Fry (optional): Heat about 2 inches of neutral oil to 375°F (190°C). Fry in batches 3–4 minutes until golden and crisp; drain on a rack or paper towels and season immediately.
  • Finish hot fries with extra grated Parmesan, flaky sea salt, and more chopped herbs if you like. Serve immediately with the chilled yogurt dipping sauce (or marinara, if preferred).

Notes

Freeze-ahead: Cool cooked fries completely, then freeze in a single layer. Transfer to a freezer-safe container with parchment between layers; store up to 3 months. Reheat from frozen at 425°F (220°C) for 15–20 minutes until crisp.
Tips: For the best set, cook polenta thick enough to hold its shape on a spoon. For extra-cheesy fries, add Parmesan in the last few minutes of baking so it melts and clings. Swap herbs as desired (basil, oregano, dill, or chives work well).

Nutrition

Calories: 380kcal | Protein: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1100mg