Crispy Baked Polenta Fries with Spicy Marinara Dip

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Golden baked polenta fries seasoned with Italian herbs and served with a zesty homemade marinara sauce that has a spicy kick. This italian-inspired snacks (vegetarian) ready in about 60 minutes blends instant polenta, water, grated Parmesan cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 230 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 1 cup instant polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tbsp plus 1 tbsp for drizzling olive oil
• 1 tsp dried Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1 cup canned crushed tomatoes
• 2 cloves minced garlic
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley

Instructions

1. Step 1: Bring 4 cups water to a boil in a medium saucepan. Slowly whisk in 1 cup instant polenta, reduce heat to low, and cook stirring constantly for 5 minutes until thickened and creamy. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning.
2. Step 2: Pour the polenta into a greased 9x13 inch baking dish and spread evenly to about 1/2-inch thickness. Let cool to room temperature, then refrigerate for at least 1 hour until firm.
3. Step 3: Preheat oven to 425°F. Remove firm polenta from dish and cut into 1/2-inch wide fries.
4. Step 4: Place fries on a parchment-lined baking sheet, drizzle with 2 tbsp olive oil, and sprinkle with 1/4 tsp crushed red pepper flakes. Bake for 20-25 minutes, turning halfway, until fries are golden and crisp.
5. Step 5: Meanwhile, heat 1 tbsp olive oil in a small saucepan over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant. Add 1 cup canned crushed tomatoes and 2 tbsp chopped fresh basil. Simmer for 10 minutes until sauce thickens.
6. Step 6: Stir in 1 tbsp chopped fresh parsley and season sauce with salt and pepper to taste. Serve the crispy polenta fries hot with spicy marinara sauce for dipping.