Baked Parmesan Polenta Fries – Cleveland Clinic

Baked polenta fries on a wooden cutting board with the rest of the fried in a bowl in the background.

Baked polenta fries are a great twist on traditional french fries. Polenta is cooked cornmeal, which is naturally gluten-free. While you can make your own cornmeal from scratch, this recipe calls for ready-made, shelf-stable polenta. This easy recipe can complement dinner any night of the week. Why not bake some up tonight?!

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  • 1 tube (18 ounces) plain prepared polenta
  • 2 tbsp grated Parmesan cheese


  1. Preheat your oven to 425 F.
  2. Remove the plastic sleeve from the polenta. Cut the polenta in half crosswise. Cut each half in half length wise. Cut each polenta wedge into french-fry size strips.
  3. Place the polenta fries on a cookie sheet sprayed with non-stick spray (or cover the cookie sheet with parchment paper). Sprinkle Parmesan cheese over the fries.
  4. Bake for 15 minutes and then turn them over. Bake another 10 to 15 minutes or until lightly brown and crisp.

Nutrition information (per serving)

Makes 4 servings

Calories: 99
Total fat: 1 g
Saturated fat: 0.5 g
Cholesterol: 5 mg
Sodium: 436mg
Total fiber: 1 g
Protein: 3.5 g
Carbohydrates: 19 g

Recipe provided by Digestive Disease Health Team dietitians.

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