Garlic & Parmesan Polenta Fries with Marinara Dip

Crispy baked polenta fries, infused with garlic and parmesan cheese, served with a warm, comforting marinara dipping sauce. A delicious Italian side dish!

Prep Time

15 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.80/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1cupPolenta (coarse ground)(Quick-cooking polenta works best)

£0.40

4cupsWater

1teaspoonSalt(Plus more to taste)

£0.01

2clovesGarlic(Minced)

£0.10

0.5cupParmesan cheese(Grated, plus more for topping)

£1.50

2tablespoonsOlive oil(Plus more for greasing baking sheet)

£0.25

0.5teaspoonDried oregano

£0.05

0.3teaspoonBlack pepper(Freshly ground)

£0.02

1ounceCanned crushed tomatoes

£0.80

1teaspoonDried basil

£0.05

0.5teaspoonSugar(Optional, to balance acidity)

£0.01

Total Cost

£3.19

£0.80 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Grease a baking sheet with olive oil.
2.
In a medium saucepan, bring water and salt to a boil. Slowly whisk in the polenta and reduce heat to low.
3.
Cook, stirring constantly, until the polenta thickens and pulls away from the sides of the pan, about 5-7 minutes.
4.
Stir in the minced garlic, grated Parmesan cheese, olive oil, oregano, and black pepper. Mix well to combine.
5.
Pour the polenta mixture onto the prepared baking sheet and spread it evenly to about 1/2-inch thickness. Let it cool slightly, then refrigerate for at least 15 minutes to firm up.
6.
While the polenta is chilling, prepare the marinara sauce. In a saucepan, combine crushed tomatoes, dried basil, sugar (if using), salt, and pepper. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
7.
Remove the polenta from the refrigerator and cut it into fry shapes (about 1/2-inch thick).
8.
Arrange the polenta fries on the prepared baking sheet in a single layer. Sprinkle with extra grated Parmesan cheese.
9.
Bake for 20-25 minutes, or until the fries are golden brown and crispy, flipping halfway through.
10.
Serve the crispy polenta fries immediately with the warm marinara sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

385 kcal / 1611 kJ

Carbs

49g

19% of RDA

Fat

16g

23% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

11 g

12% of RDA

Sodium

1020 mg

44% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra crispy fries, you can broil them for the last minute or two of baking, but watch them carefully to prevent burning.

If you don't have time to refrigerate the polenta, you can skip this step, but the fries may be a little softer.

Add a pinch of red pepper flakes to the marinara sauce for a little heat.

For gluten-free option, make sure the polenta is certified gluten-free.

Cooking Equipment

Oven

Stove

Baking sheet

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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