Parmesan Rosemary Polenta Fries

Parmesan Rosemary Polenta Fries are the appetizer you’ve been looking for. Perfectly crispy yet creamy, with a touch of cheese and herbs. These fries are easy to make with homemade polenta – made even easier by using the instant kind. I like to make my own rather than using pre-made polenta because that way I can infuse the cheese and rosemary all throughout the fries. Plus, then I can customize the size. Prefer your fries thicker, thinner, short or long? You have total control with this recipe.

My only advice for making these fries? Make more than you think.

I hope you love these Parmesan Rosemary Polenta Fries as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics or use #fortheperfectbite on Instagram.

Parmesan Rosemary Polenta Fries

Cheesy, crispy, creamy polenta fries are the perfect appetizer, snack, or side!

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Prep Time 10 mins

Cook Time 30 mins

Chilling Time 4 hrs

Total Time 4 hrs 40 mins

Course Appetizer, Side Dish, Snack

Cuisine Italian, Vegetarian

Servings 6

Ingredients

  

• 1 cup instant polenta
• ½ cup salted butter
• 3 sprigs fresh rosemary (about 2 tbsp), chopped
• 1 ½ cups parmesan cheese, finely grated
• 1 tsp freshly ground black pepper
• ½ cup olive oil

Instructions

 

• Prepare the polenta: Bring 4 cups water to a boil over medium-high heat.
• When the water is boiling, slowly pour the polenta into the water with one hand, while constantly whisking with the other. It's important to keep whisking to avoid clumps in the polenta.
• When all the polenta has been whisked in, turn the heat to medium low and whisk in the butter. Keep whisking as the polenta thickens, 10-15 minutes.
• When the polenta is finished stir in 1 tbsp chopped rosemary, 1 cup grated parmesan cheese, and the black pepper. Taste for salt and add kosher salt to taste.
• Spread the polenta into an even layer in a lightly greased, 9×13 baking dish.
• Allow the polenta to come to room temperature, then refrigerate until solid, about 4 hours.
• When ready to make the fries, heat the olive oil in a saute pan to 350°F over medium heat.
• Remove the polenta from the baking dish and slice into fries, about ½ in thick.
• Fry the polenta in the oil, being careful not to crowd the pan. Cook the polenta fries about 2 minutes per side, flipping until golden all around.
• Serve the fries hot, topped with the rest of the chopped rosemary and grated parmesan.

Keyword Parmesan Rosemary Polenta Fries