Chipotle Polenta Fries

I do not know a lot of Italian women, however I will probably attest that their arms must be super strong. Why you ask? If you have never made polenta, then you will quickly realize how much arm strength it takes to continuously stir the ground cornmeal until it has a creamy texture.

Polenta Fries Recipe

If you have never made polenta, it is basically ground cornmeal, made into something like creamy potatoes but with some texture.  Normally you might see polenta served with some great mushroom sauce, or served with some protein, however I wanted to do something a bit different with the polenta. I added some simple flavor to it, molded it and placed it in the refrigerator overnight. Once the polenta sets, it forms a great solid cake if you will, that can be cut into shapes and either cooked on the grill, or fried, which is the route I took.

  • 9 cups of water
  • 3 cups of polenta
  • salt to taste
  • 6 tbsp chipotle salsa
  • 2 tbsp grated parmesan cheese
  • flour
  • canola oil

Simple ingredients. Begin by bringing your water to a boil. Psych yourself up as you are going to be stirring the polenta for about 25 minutes. Seriously. Slowly pour in the three cups polenta, reduce the heat to medium, and begin to stir with a large wooden spoon. Stir in the same direction, rotating your arms if need be. Stir, and keep stirring. About half way through, add in the chipotle salsa, salt, and parmesan cheese. Stir some more.

Polenta Fries Recipe

When the polenta is nice and creamy, roughly 20-25 minutes in, pour into a casserole dish and let cool to room temperature. Once cooled, place plastic wrap over it and place it in the refrigerator overnight.

When you are ready to make the fried polenta, cut a segment out of the dish, cut into strips, much like a thick french fry. Dust the strips with flour. Heat up the oil to about 350 degrees. Once ready, add in a few of the polenta strips at a time, cooking until a nice golden brown. Remove from the oil and let drain on some paper towel. Sprinkle a bit of salt on them. Repeat the process with the remaining polenta strips.

When I served these on the table, my boys had a high level of curiosity. I knew they were hungry and that this was a great opportunity for them to try something new. My youngest son quickly dug in, realized that it was not a french fry, but loved it. My oldest who is a hard one to sell, tried a bite and actually liked it as well. My wife and I like them a lot. A lightly crisp coating and a soft and cream inside made these great to serve any day of the week.

Serve with a garlic rosemary aioli.


  • 1/2 cup of prepared mayonnaise
  • 1 tbsp dijon mustard
  • 1 clove of garlic, mashed into a paste
  • pinch of salt
  • pinch of pepper
  • 1 tbsp fresh rosemary, finely chopped
  • Juice of 1/2 a lemon

Mix and combine, setting aside in the refrigerator until you are ready to use.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Chipotle Polenta Fries”

  1. I looked forward to seeing your recipies when I come onto Twitter. I try some too.
    Unfortunately I’ve got a hyperactive knife and fork so I have to watch what I eat.

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