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Polenta Fries

The Recipe for Polenta Fries with the creaminess of this avocado-based spread contrast so nicely with the crunchy polenta.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Snack
Servings 5


For the polenta fries:

  • 2 cups (350 g) polenta (I used an organic brand)
  • 4 cups (1 liter) water
  • 2 teaspoons salt
  • 1 tablespoon fresh thyme, minced
  • 2 teaspoons fresh rosemary, minced
  • olive oil

For the guacamole:

  • 2 medium-sized avocados (150 g), peeled, cored, and mashed
  • 1 tablespoon lemon juice
  • 1/4 teaspoon minced garlic
  • pinch of salt
  • olive oil
  • red chilli, minced


  • In a pan over medium heat, combine the polenta with water. Add the salt and stir constantly for 10 to 15 minutes, or until it reaches a very thick consistency. At this point, add the herbs and stir once again to incorporate.
  • Spread the polenta in a baking tray of about 25×35 cm. Smooth the top with the help of a spatula. Let it cool for 10 to 15 minutes, and then put it in the refrigerator for 1 to 2 hours, or until chilled.
  • Adjust the oven rack to the upper third position and pre-heat the oven to 250ºC/480ºF.
  • Cut the polenta into thick “fries”(mine were about 2 cm wide).
  • Brush a large baking tray with olive oil. Add the polenta fries and brush each one of them with olive oil as well.
  • Bake the polenta fries in the upper third of the oven, for about 15-20 minutes or until golden brown.
  • Serve with the sauces of your choice. Goes particularly well with guacamole (recipe follows) and tomato-base sauces.

For the guacamole:

  • Add all the ingredients (except the olive oil and the minced red chilli) to the mashed avocados. Drizzle with olive oil and,  finally, sprinkle with the minced red chilli and a bit more salt.
Keyword Polenta Fries Recipe