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Cheezy Baked Polenta Fries

Healthy Baked Polenta Fries:

The Ultimate Non-Fast-Food Meal:

Cook up some of my favorite Portobello Mushroom Burgers and serve with grilled onion rings on the side. Maybe grill slices of zucchini or red peppers while you’re at it. And, of course, you will want fries with that, right?

polenta fries

Today’s Polenta Fries photos and recipe are courtesy of a talented and compassionate friend, Amber, author of a beautiful blog called Fettle Vegan. On her site, you will find vegan and mostly-gluten-free recipes, and I’m honored to have her as a guest on the site today.

I’ve been a long time fan of Chocolate Covered Katie. When I first went vegan, she was my go-to for navigating the world of chocolatey, better-for-you desserts. So when she asked me to share a recipe with you guys (her AMAZING fans) I was THRILLED! Katie is at the forefront of healthy dessert blogging and always have such YUMMY looking recipes. I was honored to have been asked! I hope you love these crispy, crunchy, POTATO-FREE polenta fries- they are one of my favorites. Great on their own with a spicy dip or ketchup, but even better under a pile of Mexican toppings in place of tortilla chips, they’re just as full of flavor as the original, but crunchier. And crunchy fries are my favorite!

This recipe started as an attempt to use up a jar of polenta grits we’d had in the pantry for too long. We moved from Maine to California and the polenta made the trip. It was time for it to get eaten, but we were sick of the typical polenta-veggie-sauce mixture we normally whip up, and started thinking of better uses.

Turning them into fries was the right choice. The flavor is a little corn-y, the crunch is unbeatable, and the cheezy flavor takes the whole dish up a notch. Plus, polenta fills you up and is a seriously cheap kitchen staple that is great to keep on hand. The dough can easily be made ahead and refrigerated overnight, so you can make the dough tonight and enjoy it for dinner tomorrow night- just set the timer and walk away! And who doesn’t love a meal like that?

One last note: I have never actually used pre-made polenta that comes in a sausage-like roll from the grocery store. That being said, if thats what you have on hand, skip straight to the step where you mix in the spices and butter, and continue with the recipe. Let’s eat!

Cheezy Baked Polenta Fries:

Cheezy Baked Polenta Fries

  • 3 cups water
  • 1 tsp salt
  • 1 1/2 cups uncooked instant polenta (bramata)
  • 1/2 cup nutritional yeast
  • 1/4 cup butter spread, such as Earth Balance
  • 1/4 tsp salt
  • 1/2 tsp cracked black pepper

Bring water and the 1 tsp salt to a boil in a large pot. Once boiling, reduce heat to low and pour in polenta, stirring to combine. Continue to cook over low heat, stirring constantly, until the mixture thickens and begins to pull away from the sides of the pot, about 5 minutes. Remove from the heat and stir in the nutritional yeast, buttery spread, salt, and pepper. Stir until the butter has completely melted and the mixture is smooth. Pour onto a large, greased baking sheet or two smaller baking sheets, and spread with a rubber spatula to about a 1/2 inch thickness. Let sit 30-50 minutes, until polenta becomes solid and is no longer hot. While waiting, preheat the oven to 400 degrees. Once polenta has cooled, gently move it from the pan to a cutting board (best done in sections). Alternatively, you can leave the mixture on the baking sheet and use a pizza cutter to cut. Otherwise, use a large knife to cut the slab in half, and then into 1/4 – 1/-2 inch strips. Transfer the cut fries to a greased baking sheet (coconut oil is a great option for high heat), and bake for 45-50 minutes, flipping once, until polenta fries are crispy and golden. Remove from the oven and serve with ketchup, sriracha, or ranch. Enjoy! The fries can be reheated in the oven at 400 degrees for around 10 minutes. Overcooking will result in uber- crunchy fries, so be careful. *Dough can be made ahead of time, wrapped in plastic, and refrigerated overnight or until ready to bake. (K note: For any recipe or substitution questions, please feel free to ask the recipe creator, Amber.)

Polenta Fries Calories & Nutrition Facts


Other Healthy French Fry Recipes:




Published on May 26, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Liz says

    I love when you feature other blogs! It introduces me to new blogs I would not have known were out there. I also really like that you feature smaller blogs instead of just linking back and forth with other big bloggers to each other’s blogs to gain traffic for your blog. As a gluten free vegan I’m excited to check out Amber’s site.

  2. Jules @ WolfItDown says

    These look delicious! I never thought of using polenta to make fries, thanks to Amber for posting this recipe, and to Katie for having her guest-blogging 😀 I really wanna try my hands on these, mmm 🙂 x

  3. Mia (Mia in Germany) says

    Oh, my, I love polenta fries! As a half Romanian, I’m a polenta gal anyway, but fries are great, and the idea to put nutritional yeast in them is splendid. A must try for me!
    Thanks for introducing other blogs, that’s so very informative 🙂

  4. Jamie Lynn says

    These look delicious! I’ve actually been looking for polenta in the grocery store and just finally found it today. Great to have a recipe to use it for right away, I can’t wait!

  5. Leah says

    So I’m watching Mystery Diner’s, and they’re at a raw food vegan cafe called Beets cafe in… Texas! I’m not sure where you’re from in Texas, but this place is in Austin.

    Um… OK, that is really random, but whatever lol.

  6. Jennifer Walker says

    These look so yummy. I will add these to our menu soon. I hope you had a great Memorial Day…

  7. Mary says

    Wonderful and I am so so impressed and helped by all the creative recipes with chocolate covered diet(!!!), but curious about this recipe- where does the cheese come in? Not that it needs it though!

    • Michelle says

      I input the recipe into a calorie counter and to get the same numbers as Katie, it was divided into 17 servings.

  8. Carole-Ann says

    I just made them! 🙂 Thank you so much for the recipe. It’s delicious, really easy and quick

  9. Lisa @bitesforbabies says

    What ac coincidence-I just posted a comment on a fellow mama bloggers’ site because she just made these too. I make them ALL the time for my kids and they love them!! They’re a great substitute for every day fries! I also make tofu and eggplant fries that they love!

  10. Sarah Heckman says

    As a veteran, I very much appreciate the thank you paragraph in honor of Memorial Day. That always means so much!

    As an MSPI momma, I am super psyched about this recipe! Thank you!

  11. Marni says

    I am making these right now to take to an appetizer party tonight. From what I’ve tasted of the batter so far….yum! They’re in the cooling stage. Looking forward to cutting them into fries and getting them in the oven. I’ll be serving them with a sprinkling of roasted garlic seasoning and marinara sauce 🙂

  12. Rebecca Wright says

    I just saw a recipe that reminded me of you listed on Zagat Atlanta’s 8 Chain Restaurant Dishes Atlanta Secretly Loves: Chickpea Fries at Marlow’s Tavern. It instantly reminded me of you and this recipe, so I wanted to write you the idea cause it sounded like something you might be able to take a healthier version. I linked the article since it has a picture to it.

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