Baked Polenta Fries with Spicy Harissa Aioli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden baked polenta cut into fries, paired with a smoky and spicy harissa aioli that adds a punch of flavor to every crispy bite. This Mediterranean-inspired recipe (vegetarian), ready in about 70 minutes, turns polenta, water, salt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 270 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 30 min Serves 4 Mediterranean cuisine 270 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1/2 tsp salt to a boil. Slowly whisk in 1 cup polenta and reduce heat to low. Cook, stirring constantly, for 5-7 minutes until thick and creamy.
  2. Step 2: Remove from heat and stir in 1 tsp salt and 1 tbsp olive oil until smooth. Pour the polenta into a greased 9x9-inch baking dish and spread evenly. Let cool at room temperature for 30 minutes until firm.
  3. Step 3: Preheat oven to 425°F. Once firm, cut polenta into 1/2-inch thick fries. Toss fries with 2 tbsp olive oil and 1/2 tsp paprika, then arrange on a parchment-lined baking sheet.
  4. Step 4: Bake fries for 25 minutes, flipping halfway, until golden and slightly crispy on edges.
  5. Step 5: Meanwhile, whisk together 1/3 cup mayonnaise, 2 tbsp harissa paste, 1 tbsp lemon juice, 1 tbsp olive oil, and 1/4 tsp garlic powder in a small bowl until smooth.
  6. Step 6: Serve warm polenta fries with harissa aioli for dipping.

Related recipes