Crispy polenta fries

Crispy polenta fries

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  • 4
  • Easy
  • 20 minutes, plus 1 hour’s chilling time
  • 10 minutes


  • 4 cups full-cream milk
  • 240 g polenta
  • 2 T butter
  • sea salt and freshly ground black pepper, to taste
  • 3 T canola oil

Cooking Instructions

1. Bring the milk to the boil in a saucepan. Slowly whisk in the polenta, reducing the heat once incorporated. Continue whisking for a further 10 minutes until cooked. Add the butter and season.

2. Line a 20 x 20 cm baking dish with wax paper, then pour in the polenta, smooth the top and cool for 15–20 minutes. Chill for 1 hour.

3. Remove the polenta from the fridge, invert onto a chopping board and cut into evenly sized chips. Heat the canola oil over a medium heat in a large saucepan, then lightly fry the chips in batches until golden brown, but do not overcrowd the pan. Drain on kitchen paper, season with salt and serve.

Cook’s note: When the polenta fries are still hot, toss in grated Parmesan and serve with garlic aïoli.

Browse more polenta recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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