Polenta fries

Polenta fries

Total: 8 hr 40 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / people: 355 kcal
, Fat: 16 g
, Carbohydrate: 46 g
, Protein: 6 g

You could say this is simply a sophisticated way of using up leftovers. You could whip up these polenta fries using leftover polenta in an instant. However, this would almost be a shame as you may not have enough. They are so moreish, that once you start eating them, you won't be able to stop. They are just too tasty! I would recommend preparing the polenta specifically for these fries. They make a great accompaniment to salads, but are also ideal for brunch or as an aperitif. Simply divine!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 litre water
1 tsp sea salt
250 g fine polenta (or other polenta of your choice)
20 g butter


3 ½ tbsp olive oil
a little sea salt
2 tsp rosemary, finely chopped
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How it's done


Bring the water to the boil with the salt. Stir in the polenta, reduce the heat, simmer over a low heat for approx. 10 mins. (or as per the packet instructions), stirring frequently to form a thick paste, stir in the butter. Transfer the warm polenta to a flat tray rinsed with cold water (if the tray is small, the polenta will be thicker and can be cut in half crosswise later).

Leave the polenta to cool (overnight if necessary).


Cut the polenta into strips approx. 2 cm wide, place on a baking tray lined with baking paper, brush with oil, sprinkle with fleur de sel and rosemary.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200 °C until the fries are crispy. Move the tray to the top third for the final few minutes if necessary.

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