Appetizers · ALWAYS FREE
Oven-baked parsley polenta fries
Firm chilled cornmeal is cut into thick batons and baked with olive oil until the edges turn golden.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Bring the water and salt to a simmer in a heavy saucepan. Rain in cornmeal while whisking. Turn heat low and cook for 20-25 minutes, stirring frequently, until thick and tender rather than gritty. Keep the pan partially covered between stirs to limit evaporation and splashes.
- Stir in 0.282 oz oil and pepper. Spread in a parchment-lined 8-inch (20 cm) square pan, level the top, and cool for 10 minutes. Refrigerate for at least 120 minutes, until firm enough to lift and slice. Longer chilling may be needed in a deep or insulated pan.
- Heat the oven to 425°F (220°C). Lift out the slab and cut into 16 equal batons. Arrange with gaps on a large parchment-lined baking sheet. Brush every side with the remaining 0.564 oz oil. Bake for 30-35 minutes, turning carefully halfway, until the faces are dry and golden.
- Scatter with the measured parsley and divide into four portions of four fries. Let stand for 5 minutes before serving. The exterior is lightly crisp with a creamy center, not deep-fried. Refrigerate leftovers within 2 hours, use within 3-4 days and reheat to 165°F (74°C). No dipping sauce is included.
Estimated nutrition
Per serving · 1 of 4- Calories
- 203 kcal
- Protein
- 3 g
- Total carbohydrate
- 32.1 g
- Total fat
- 6.7 g
- Total sugars
- 0.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breadsticks, polenta batons, pear halves and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Vegetarian: Complete ingredient review of Oven-baked parsley polenta fries: plain yellow cornmeal; water; olive oil; fresh parsley; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Oven-baked parsley polenta fries: plain yellow cornmeal; water; olive oil; fresh parsley; fine salt; ground black pepper. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Oven-baked parsley polenta fries: plain yellow cornmeal; water; olive oil; fresh parsley; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Dairy-Free: Complete ingredient review of Oven-baked parsley polenta fries: plain yellow cornmeal; water; olive oil; fresh parsley; fine salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
