Feb 24, 2019

Baked Polenta Fries with Cajun Aioli Sauce

Adapted from two sources Tastemade and Salted plains, here's my first try on baked polenta fries. The result was not bad, but if doing it all over again, I'd make the fries a little bit thicker and cut out a minute of two baking time. As for the sauce, it was easy and delish, pretty happy about it.

Baked polenta fries with Cajun aioli sauce -


  • 1 1/2 cups polenta/cornmeal
  • 2 cups chicken stock
  • 1/2 cup whole milk
  • 1/2 cup grated aged Parmigiano Reggiano
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Some olive oil

Sauce -

  • 3 tablespoons mayonnaise
  • 2 garlic cloves
  • 1 teaspoon Cajon seasoning
  • Some lemon juice (just a slight touch)


Line a baking sheet or baking dish with parchment paper. Take a bigger baking sheet or baking dish, brush with melted butter.

Prepare a pot, pour in chicken stock and milk. Using low heat to slowly warm up the mixture then add in cornmeal. Keep whisking and cook till the liquid has been absorbed, about 10 minutes.

Turn the heat off and mix in grated cheese, 1 tablespoon of lemon juice, 1 teaspoon of chopped dried thyme, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.

Take the smaller baking sheet and pour in cooked cornmeal. Spread out evenly, about 1/2 inch thickness, but again, I would make it a little thicker next time. Transfer the sheet to the fridge and wait for the cornmeal to firm up a little, at least 2 hours.

When the cornmeal is about ready, remove from fridge. Preheat the oven to 450 degrees Fahrenheit/232 degrees Celsius. 

Cut the polenta into thick fries-like strips and carefully transfer that to the bigger baking sheet one by one. Drizzle some olive oil on top and into the oven, bake for about 13 to 15 minutes. Flip and bake again for about 10 minutes, or till the edge of the fries turn crispy browned.

As for the Cajun aioli sauce, simply mix peeled/chopped garlic cloves with mayonnaise , Cajun seasoning, and a touch of lemon juice to brighten up the flavor.

First time around, these baked polenta fries were on the tougher side. But after adjusting the thickness and cooking time, for sure second time around will be much more delicious.

By the way, I used the leftover Cajun aioli sauce as sandwich spread, a great flavor boost indeed.

Other recipes using grits:

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