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You’ve Never Had French Fries Like These Before…

We were never huge fans of polenta before, but something happened and now we want it all the time. Beef stroganoff sounds amazing to us, but that heavy and filling of a meal was a little more than we could handle (especially when it’s hot out), so we decided to try out polenta fries. That’s right. Crispy bites of goodness that are perfect for warm days.

If you haven’t experimented a lot with polenta, now is the time to do so; it’s amazing as an accompaniment to a stew, but it definitely stands on its own (amazingly, we might add), when baked into crisp fries and served with a tasty, fresh tomato dip…try it and see for yourself!

You’ve Never Had French Fries Like These Before…

Baked Herb Polenta Fries And Tomato Sauce

Serves 4


  • 1 (24 oz.) tube herb polenta (we used basil and garlic), cut into thick fries
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste


  • 4 roma tomatoes, chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 450º F.
  2. Toss your polenta fries in olive oil until thoroughly coated, then season them generously with salt and pepper and transfer them to 2 baking sheets.
  3. Place in oven and bake for 40-50 minutes, turning over in the middle, or until golden brown.
  4. For the sauce: heat olive oil in a large pan or skillet over medium-low heat and sauté tomatoes until softened and tender. 10-12 minutes.
  5. Add minced garlic and cook for 1-2 minutes, or until fragrant.
  6. Season vegetables with red pepper flakes, salt and pepper, then drizzle on balsamic vinegar and cook for 1 more minute.
  7. Transfer tomato mixture to food processor, along with basil, and blend until desired consistency is reached.
  8. Serve hot and crispy polenta fries immediately with tomato dip and enjoy!

Recipe adapted from Oh My Veggies

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