If you’ve ever thought regular fries were good, just wait until you meet their cooler, fancier cousin — Gluten Free Polenta Fries. Golden on the outside, tender inside, and packed with rich, buttery corn flavor, these fries hit differently. I still remember the first time I made a batch — we stood around the kitchen island, burning our fingers because we couldn’t wait for them to cool down. Worth every second.
And the best part? They’re naturally gluten free without needing any weird, hard-to-pronounce ingredients. Just simple stuff you’d pick up at your local grocery store. Plus, they’re baked or fried — your call — and they’re perfect for dipping, sharing, or hogging all to yourself.
Let’s get you set up to make a tray of fries you’re gonna crave like crazy.
Why You’ll Love These Polenta Fries
- Crispy, golden edges that snap when you bite
- Soft, creamy center that almost melts
- Naturally gluten free with no fuss
- Simple ingredients, nothing fancy
- Bakes or fries beautifully — up to you
Real Talk: Baked vs Fried
I’ve done both… and listen, fried polenta fries are outrageous. Crispy on every side, extra tender in the middle. But baking them is almost as good if you don’t want to babysit a pot of hot oil. Either way, you’re winning.
Pro Tips for the Best Polenta Fries
Use good cornmeal. Fresh, medium-grind cornmeal makes all the difference. Avoid instant polenta if you can — it cooks too fast and tastes flat.
Chill completely. Rushing the chilling step is where most people mess up. Warm polenta = sad, crumbled fries.
Cut evenly. Try to slice the fries into similar sizes so they cook at the same speed.
Season after baking/frying. Sprinkle a little extra salt the second they come out hot. It sticks better and gives a huge flavor pop.
Eat while hot. They’re good later too, but fresh outta the oven or fryer? Nothing touches them.
What to Serve with Polenta Fries
These fries can go fancy or simple, no stress. Some favorites:
- Spicy aioli (mix mayo, a little garlic, lemon, and a pinch of cayenne)
- Simple marinara sauce
- Fresh basil pesto
- Chipotle ranch dip
Or just eat them plain with a little sprinkle of flaky salt.
Can You Make Polenta Fries Ahead?
Oh yeah.
- Cook and chill the polenta the day before.
- Slice them up and store them covered in the fridge.
- When you’re ready to bake or fry, they’re good to go.
I’ve even frozen cooked, sliced polenta before. Quick tip: freeze them in a single layer, then bag them up once they’re solid. That way they won’t stick together.
Variations You Might Want to Try
- Cheesy Polenta Fries: Stir in extra sharp cheddar instead of Parmesan.
- Herbed Polenta Fries: Add chopped rosemary, thyme, or oregano to the polenta.
- Spicy Polenta Fries: Stir a little crushed red pepper or hot sauce into the cooked polenta.
- Truffle Polenta Fries: Drizzle a few drops of truffle oil on the fries after baking or frying.
Common Mistakes (and How to Dodge Them)
Clumpy Polenta: Always pour the cornmeal in slowly while whisking like your life depends on it.
Soft Fries: Didn’t chill long enough, or your fries were cut too thick. Either fix can help.
Burning the Fries: If you bake, don’t crowd the pan. Air needs to move around the fries to get that crispy goodness.
Why Fresh Ingredients Matter
Polenta doesn’t have a lot of ingredients, so each one matters. Using fresh, quality milk, real Parmesan, and fresh cornmeal makes these fries go from “good” to “can’t stop eating”.
Skip the bag of old cornmeal that’s been hiding in the back of the pantry. Buy fresh — most stores around the U.S. carry Bob’s Red Mill or Arrowhead Mills.
Fresh milk gives that creamy taste. Real butter — not margarine — rounds it out. You’ll taste the difference, pinky swear.
Storing and Reheating Leftovers
If you have leftovers (unlikely, but hey), store them in an airtight container in the fridge for up to 3 days.
To reheat:
- Toss them back in a 425°F oven for 5 to 10 minutes until they crisp back up.
- Or pop them in an air fryer for 4-5 minutes.
Microwave? Nah. It’ll turn them soggy. Don’t do it
Final Thoughts: Why You Need to Try This
Polenta fries aren’t just “something different.” They’re better. Bold, satisfying, fun to eat, and totally gluten free without you even having to think about it.
When you’ve had your fill of regular French fries, or you just want a snack that feels a little more special, these are the ones you’ll come back to.
Crispy, buttery, cheesy little sticks of happiness… all from some cornmeal, water, and a little love.
Make them once, and trust me, you’ll make them again and again.
Print
Gluten Free Polenta Fries
- Total Time: 0 hours
- Yield: About 4 servings 1x
- Diet: Gluten Free
Description
Crispy on the outside, soft and buttery inside, these easy Gluten Free Polenta Fries are the perfect snack, side dish, or appetizer. Made with simple, fresh ingredients and naturally gluten free without any fuss.
Ingredients
- 1 cup yellow cornmeal (look for “medium grind” or “polenta” on the bag)
- 3 cups water
- 1 cup milk (whole milk or 2% both work)
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder (optional, but so good)
- Fresh cracked black pepper, a few grinds
- 1/4 cup grated Parmesan cheese (or more if you’re feeling generous)
- 2 tablespoons olive oil (for brushing or drizzling)
Optional for dipping: marinara sauce, ranch, spicy aioli… whatever your heart is whispering.
Instructions
1. Cook the Polenta
Grab a big, heavy pot. Pour in the water and milk, bring it to a soft simmer over medium heat. Whisk in the cornmeal slowly so you don’t get clumps. Keep whisking until it thickens up — about 5 to 7 minutes. You want it to look like thick porridge.
2. Add the Flavor
Once it’s thick, take it off the heat. Stir in the butter, salt, garlic powder, black pepper, and Parmesan. Give it a good taste test. This is your moment to adjust the salt if needed.
3. Chill Out
Pour the polenta into a lightly oiled 9×9 inch baking dish. Smooth the top. Now… pop it in the fridge for at least 2 hours. Overnight is even better. You want it fully set and firm.
4. Slice and Prep
Once it’s chilled and firm, turn it out onto a cutting board. Slice it into fry shapes. You can go thick or skinny — just remember, thinner fries = crispier.
5. Bake or Fry — Your Choice
To Bake:
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper.
- Brush the fries lightly with olive oil.
- Bake for 25 to 30 minutes, flipping halfway through, until golden and crispy.
To Fry:
- Heat about 2 inches of oil in a heavy pan to 350°F.
- Fry the polenta fries in batches, turning them until golden brown.
- Drain on paper towels.
Notes
Chill the cooked polenta fully before slicing to get perfect, crispy fries.
You can bake or fry depending on your preference.
Add fresh herbs or extra cheese to the polenta for different flavor twists.
Best served hot with your favorite dip.
- Prep Time: 10 minutes (plus 2 hours chilling)
- Cook Time: 25–30 minutes (baked) or 5–8 minutes per batch (fried)
- Category: Side Dish, Snack, Appetizer
- Method: Bake or Fry
- Cuisine: American
Nutrition
- Serving Size: About 6 to 8 fries (depends on how you slice them)
- Calories: Around 210 calories per serving
- Sugar: 1 gram
- Sodium: 320 mg
- Fat: 11 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 15 mg
