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Extra crispy and heavy on the parmesan, these Garlic Parmesan Herb Butter Polenta Fries with Lemon Aioli make for the best simple summer appetizer! A quick batch of instant polenta is easily turned into crispy oven-baked polenta fries that are beyond delicious. Toss these crispy fries with garlic parmesan herb butter and serve with creamy lemon aioli…plus a side of ketchup. The best, slightly addicting summer appetizer, afternoon snack, or side dish to accompany just about any meal!
I didn’t think there could be a way to make polenta (or french fries for that matter) any better, but this recipe does just that. Oh my gosh, these polenta fries are GOOD. Plus fun and easy too!
You guys, I am in love with this recipe. There is just something so good about these fries. They’re garlicky (but in a non-overpowering way), cheesy, and heavy on all the summer garden herbs.
They’re crispy on the outside, but somewhat soft and creamy inside. Best of both worlds and just beyond delicious. Yes, I’m being dramatic, but I promise, I’m telling it like it is.
The story.
I’ve actually been wanting to make polenta fries for years. They’ve been on my never-ending list of “recipes to test” for what seems like forever.
A few weekends ago I was reminded of polenta fries once again by none other than my sister in law, Lyndsie. She said she’s been craving polenta fries. The second she brought up the idea I knew I was making them. But oven-baked, and with lots and lots of herbs.
When I set out to make these fries I knew they needed to include a few things before I could share the recipe. First, extra crispy was a must. I love a crispy french fry, so the crisp factor had to be GOOD. That said, I wanted the inside to be creamy and soft, more polenta like.
And second? These fries also needed to be a little garlicky, slightly cheesy, and extra herby.
With an overflowing herb garden, every last recipe has to be heavy on the herbs right now. I’m loving it.
The (simple and easy) process.
I wasn’t sure how hard these fries would be. I know making polenta is easy, but what about polenta fries? Well, turns out they are just as easy. I actually had a lot of fun making these cute little fries!
Here’s how this works. Start out by making a fast batch of quick-cooking polenta. I like to use Bob’s Red Mill quick-cooking polenta. They take just minutes to make and are super easy. To that creamy polenta, add garlic, some parmesan, and fresh herbs too. Once the polenta is cooked, simply spread it out in a square baking dish and freeze until the polenta stiffens up. This takes only fifteen minutes or so, it’s quick.
Now, pull the polenta out of the pan and cut it into fries. Yes, it’s that easy. Once the polenta is firm, it’s so simple to work with, you’ll be shocked…which for some reason makes the process even more fun and exciting.
Once the polenta is cut into fries, gently toss the fries with olive oil, salt, and pepper. Then bake until crispy.
Now, the herb butter and that lemon mayo.
While the fries bake, mix up some melted salted butter, garlic, and plenty of fresh herbs. I like to use a mix of fresh basil and oregano, but you can use whatever you love most. Rosemary would be great with these!
Tossing the fries in garlicky herb butter takes them from really good to really amazing and gives the fries an extra special touch.
For the mayo, I made a “cheaters” mayo. I just used my favorite avocado oil mayo, lots of fresh lemon, and a good pinch of cayenne pepper for some added heat. I kept this mayo simple. I just wanted a creamy dip for the fries that wouldn’t actually outshine the fries themselves. The mayo dip just makes them better.
Finish it up.
Once the fries come out of the oven, toss them with the herb butter while still hot. Then serve immediately with aioli and a side of ketchup too…I can’t do fries without ketchup.
Oh. So. Very. Good!
I’m warning you now, these fries are a little addicting. My recommendation…make a double batch…these fries disappear fast. Oh, and add extra flaky sea salt on top too.
Excited to serve these all summer long and even into the fall for game-day. They’re going to make the perfect appetizer, snack, and or dinner accompaniment to just about any meal…see tomorrow’s recipe for more on that!
Looking for other fun side dish and appetizer recipes? Here are a few ideas:Â
Marinated Goat Cheese Strawberry Crostini
Mac and Cheese Stuffed Oven Fried Zucchini Bites
Parmesan Popovers with Crispy Sage Garlic Butter
Sweet Potato Parmesan Tater Tots
Lastly, if you make these garlic parmesan herb butter polenta fries with lemon aioli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Garlic Parmesan Herb Butter Polenta Fries with Lemon Aioli
Servings: 6
Calories Per Serving: 177 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 3 tablespoons extra virgin olive oil
- 3 tablespoons salted butter, melted
- 1/4 cup fresh chopped basil
- 2 tablespoons fresh chopped oregano
Lemon Aioli
- 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
- 1. In a medium saucepan, bring 2 cups water to a boil. Slowly whisk in the polenta, 1 clove garlic, the thyme, sage, 1/4 cup parmesan, and season with salt. Stir until the polenta is soft and thick, about 3-5 minutes. Turn the heat off, cover the pot, and let the polenta sit 5 minutes. 2. Line an 8x8 square baking dish with parchment paper. Spread the polenta in an even layer in the baking dish. Freeze 15-20 minutes, until set, or 1 hour in the fridge. 3. Preheat the oven to 425 degrees F. Lift the polenta out of the baking dish and cut into 1/4 inch thick "fries". Place the fries on a baking sheet and gently toss with olive oil, salt, and pepper. Spread the fries in an even layer. Transfer to the oven and bake for 15 minutes, then carefully flip. Bake for 15-20 minutes more, until extra crispy. 4. Meanwhile, mix together the melted butter, 1 clove garlic, parmesan, basil, and oregano. Remove the fries from the oven and gently toss with the butter. 5. To make the aioli. Mix all ingredients in a bowl until smooth and creamy. Season with salt. Serve the fries with lemon aioli and ketchup. ENJOY!
I want to make these tonight but all I have on me is the Bob’s Red Mill cornmeal in the medium grind. Will this work to make the polenta? If so I just need to make sure I have the right amount of water for the consistency to be the same.
Hey Shannon,
I have not tested this, but I think it should work just fine for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The flavor of these is incredible! I have only been able to find the polenta in a tube thus far, and have not been able to get the fries to keep their shape. Whenever I bake them, they turn to blobs immediately. It’s driving me nuts because they’re incredible, so I’ve made them 5+ times, they just always lose their shape in the oven. Any recommendations on how to avoid this??
Hey Jordan,
Thanks so much for trying the recipe! I would recommend ordering dry polenta from Amazon, I think you might have better results with this. I hope this helps! xTieghan
Any idea if I could use Masa Harina instead of polenta?
Hey Megan,
So sorry I have not tested this so I am not quite sure what your results would be. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious. Crubchy was the sellikg point for me as well as the mayonnaise ♡ I skipped the butter at the end because they were already a bit greasy. But oohhhhhhh what a delicious recipe!!!
Hey Juanita,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
We keep an emergency stash of these in the freezer. Much healthier alternative to store bought fries. Plus, it’s one of the greatest PMS foods ever! Thanks for this recipe…it’s everything!
Yes!! So happy you loved these Kalei! Thank you! xTieghan
YUM
\was just thinking though, do you happen to have any other recipes that are like this (garlic, parmesan, herb butter)?
just that it sounds so yum but i a little unsure about working with polenta
🙂 cheers!
Hey,
Here’s some other recipes you might enjoy! You could also do this seasoning over regular fries if you aren’t a fan of the polenta fries.
https://www.halfbakedharvest.com/swirled-garlic-herb-bread/
https://www.halfbakedharvest.com/no-knead-rosemary-garlic-parmesan-bread/
https://www.halfbakedharvest.com/garlic-parmesan-sweet-potato-fries/
https://www.halfbakedharvest.com/tuscan-fries/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Are these in one of your cookbooks?
Hi Stephanie! No, the recipes in my books are completely different from the blog! xTieghan
I used pre cooked tubed polenta and dried herbs, but this turned out absolutely divine! So crispy!
Also may or may not have used less butter so I’d feel less guilty while indulging haha.
Amazing! Thank you for trying this recipe Haylee! xTieghan
Absolute perfection! Creamy inside, crunchy outside… and that lemon Aioli!!! Superb recipe, thank you!
Love to hear that! Thank you so much Jenny! xTieghan
One of my sisters always RAVED about your recipes and I didn’t know what the hype was all about but now that I’ve tried several of your recipes, including this scrumptious polenta fries, I know why she’s so hooked to your recipes and cookbooks! I currently live in Nicaragua and most of your ingredients are so easy to get, even here! Thank you for sharing this delicious recipes with us!
Thank you Jenny! I am really glad this turned out so well for you! xTieghan
So good and so addicting! Have become a staple in our house with burgers this summer!
Thank you so much Nic! xTieghan
Amazing ! I made these, but left out the butter and herb part at the end just because my 2.5 year old and 3.5 year old couldn’t wait to eat them! Everyone absolutely loved them ! I used garlic salt instead of fresh grated garlic and they were still amazing ! We ate them as is with out any dips and they were gone so quickly. I want to make them again tomorrow with the herbed butter. I don’t know how you always come up with unique amazing recipes but I am so thankful !
Thank you so much Alyssa!! I am so glad this recipe turned out so well for you!! I hope you continue to enjoy my recipes! xTieghan
Hi: I bought Aurora traditional polenta (it’s in a package and shaped like a big sausage). Can I use that for this recipe? Not sure what to do with this polenta, but I bought it for this recipe and then realized the recipe calls for a different type of polenta.
Hey Laura! I would just slice the circles into 3 sticks, then toss with the herbs and butter. Bake as directed! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
So crazy good! Already planning to make them again. ?
Yes!! I am so glad this turned out so well for you! Thank you Rebecca! xTieghan
Would this work with already prepared tubes of polenta? If so, how would you recommend? Thanks!
Hey Eden! Yes, you can use tubes of polenta. I would just slice the circles into 3 sticks, then toss with the herbs and butter. Bake as directed! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan