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Best Garlic Parmesan Herb Butter Polenta Fries with Lemon Aioli. recipe image
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Garlic Parmesan Herb Butter Polenta Fries with Lemon Aioli.

These Garlic Parmesan Herb Butter Polenta Fries are crispy, flavorful, and perfect for snacking or appetizers!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 cup quick cooking polenta
  • 2 cloves garlic grated
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon chopped fresh sage
  • 1/2 cup grated parmesan cheese
  • Kosher salt and black pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons salted butter melted
  • 1/4 cup fresh chopped basil
  • 2 tablespoons fresh chopped oregano
  • 1/2 cup avocado oil based mayo
  • 1-2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic grated
  • 1/2 teaspoon cayenne pepper

Instructions

  • Begin by bringing 4 cups of water to a boil in a medium saucepan. Once boiling, gradually whisk in the quick cooking polenta. Continue to stir for about 5 minutes until the polenta thickens and pulls away from the sides of the pan.
  • Once the polenta is cooked, stir in the grated garlic, fresh thyme, chopped sage, grated parmesan cheese, kosher salt, and black pepper. Mix until well combined, and feel free to adjust the seasoning to your taste.
  • Spread the polenta mixture onto a baking sheet lined with parchment paper. Use a spatula to smooth it into an even layer, about 1 inch thick. Allow it to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 1 hour or until firm.
  • In a mixing bowl, combine the avocado oil-based mayo, lemon juice, Dijon mustard, grated garlic, and cayenne pepper. Whisk until smooth and well blended. Taste and adjust the lemon juice or seasoning as desired. Set the aioli aside in the fridge to chill.
  • Preheat your oven to 425°F (220°C). Once the polenta is firm, remove it from the fridge and cut it into fry shapes. In a large bowl, toss the fries with melted salted butter, extra virgin olive oil, fresh chopped basil, and oregano. Spread them out on a baking sheet, ensuring they are not overcrowded.
  • Bake the polenta fries in the preheated oven for 25-30 minutes, flipping them halfway through, until they are golden brown and crispy.

Equipment

  • Medium Saucepan
  • Baking Sheet
  • Mixing Bowl
  • Whisk
  • Knife and cutting board

Notes

  • Let the polenta cool completely before cutting for cleaner edges.
  • Adjust the baking time based on your oven’s performance.
  • These fries are best enjoyed fresh, but can be stored in the fridge for up to 3 days.