Food & Cooking Recipes Lunch Recipes Baked Polenta Fries 3.7 (135) 1 Review Swap polenta for potatoes the next time that fry craving strikes. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 2, 2023 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs Servings: 4 Crispy, crunchy fries are one of our favorite comfort foods. But if you're looking to switch things up in the starch department, consider swapping out potatoes for polenta—and baking your fries, instead of, well, frying them. These delicious baked polenta fries are a worthwhile snack or side that can be made using tubes of prepared polenta found in the refrigerated section of your local supermarket. All to say, you can whip up these fries in no time when your next craving strikes. How to Make Perfect Fries in the Oven Ingredients 2 tubes (18 ounces each) plain prepared polenta 3 tablespoons olive oil Coarse salt and freshly ground pepper 1 teaspoon dried Italian seasoning, or dried oregano Directions Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges. Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer. Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving. Rate it Print