Crispy Oven Baked Polenta Fries

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


For the Polenta Fries

  • Vita Ice Orange Mango for serving
  • 1 cup Quick Cooking Polenta
  • 3 ⅓ cups Chicken Stock or Vegetable Stock
  • 4 tbsp. Butter
  • ½ cup Grated Parmesan
  • 1 tbsp. Freshly Chopped Herbs such as oregano, basil, and dill
  • ½ tsp. Salt
  • 2 tbsp. Olive Oil

For the Basil Aioli

  • ¼ cup Fresh Basil
  • 2 cloves Garlic
  • 2 Egg Yolks
  • 1 Lemon
  • ½ cup Olive Oil
  • ½ tsp. Salt


  •  Line an 8×8” baking pan or loaf pan with parchment paper. Set aside.
  • In a large saucepan over medium heat, add the chicken stock. Bring to a boil, then slowly stir in the polenta.
  • Stir in the butter, parmesan, herbs, and salt. Bring to a boil then cover with the lid to simmer on LOW heat for 6-8 minutes, until thickened.
  • Transfer the polenta into the prepared pan to cool in the fridge for 1 hour to overnight, until firm.
  •  Preheat oven to 450F. Line a large baking pan with parchment paper.
  • Use the parchment paper in the pan to help pull out the polenta from the pan onto a cutting board and slice into fries. The thinner sliced, the quicker they will bake and crispier they will be.
  • Brush with the olive oil and bake for 20-30 minutes, flipping halfway through, until golden and crispy.

To Make the Basil Aioli

  • Combine the basil leaves, garlic, egg yolks, juice of the lemon, and salt in a food processor. Pulse until smooth. On LOW speed, slowly drizzle in the olive oil to emulsify. Transfer to small serving ramekins.
  • Enjoy the crispy polenta fries warm with the creamy basil aioli and Vita Ice Orange Mango for a complimentary refreshment!