Polenta fries offer a crispy, gluten-free alternative to traditional fries, perfect as a snack or side dish.
Baking polenta fries ensures they are crispy without deep frying, making for a healthier option.
Pairing them with a creamy roasted garlic aioli elevates the flavor, making a delicious dipping sauce that's easy to prepare.
Why You’ll Love This Recipe
- Using pre-cooked polenta ensures the fries hold their shape and get crispy when baked.
- Roasting garlic before making the aioli mellows its sharpness and adds sweetness for a balanced flavor.
- Baking at a high temperature with a light coating of olive oil creates the perfect crisp without excess fat.
Crispy Polenta Fries with Roasted Garlic Aioli
Enjoy a gluten-free snack or side with these crispy baked polenta fries paired with a flavorful roasted garlic aioli dip.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 (14-ounce) tube of pre-cooked polenta, chilled
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 bulb garlic
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Roasted Garlic Preheat your oven to 400°F (200°C). Slice off the top of the garlic bulb to expose the cloves. Drizzle with a little olive oil, wrap in foil, and roast for 30 minutes until soft and fragrant. Let cool.
- Cut and Season the Polenta Fries Remove the polenta from its tube and slice into 1/2-inch thick sticks. Place the fries on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil and sprinkle garlic powder, smoked paprika, salt, and pepper. Toss gently to coat evenly.
- Bake the Polenta Fries Arrange fries in a single layer and bake in the preheated oven for 35-40 minutes, turning halfway, until golden and crispy on the edges.
- Make the Roasted Garlic Aioli Squeeze the roasted garlic cloves out of their skins and mash into a paste. In a small bowl, combine mashed garlic, mayonnaise, lemon juice, and salt. Mix well.
- Serve Remove polenta fries from the oven, sprinkle with chopped fresh parsley if using, and serve warm with the roasted garlic aioli for dipping.
Helpful Tips
- For best results, chill the polenta tube before slicing to help maintain shape.
- Use a light hand with salt in both fries and aioli to avoid overpowering the flavors.
- If any fries are not crisping enough, broil them for 1-2 minutes while watching closely to prevent burning.
Storage and Make-Ahead
Store leftover polenta fries in an airtight container in the refrigerator for up to 2 days.
Reheat in an oven or toaster oven at 375°F (190°C) for 5-7 minutes to regain crispiness.
Store leftover aioli in a sealed container in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I make polenta fries ahead of time?
Yes, you can prepare and slice the polenta fries ahead of time, store them in the refrigerator, and bake just before serving for optimal crispness.
Is this recipe gluten-free?
Yes, all ingredients, including pre-cooked polenta and mayonnaise, are gluten-free, making this a safe option for gluten-sensitive individuals.
Can I use regular garlic instead of roasted garlic?
You can, but roasted garlic has a milder, sweeter flavor that complements the aioli better without sharpness.
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