Reviewed: Nov. 22, 2009

I had a tube of polenta sitting in the cupboard that has been crying out for a new recipe. I sliced it into strip (approx 1/2" wide), then brushed with olive oil and sprinkled with salt, pepper, parmesan & chopped parsley. I used the oven method, but it took way longer than 10 minutes per side. I left them in the oven for approx 60-70 minutes, they were just starting to brown but were nice and soft in the middle. They were great on their own, but now I'm on the lookout for the perfect dipping sauce.

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Mitchipoo

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 9, 2009

I used store bought polenta and sliced and then cut into sticks and deep fried them. They are okay. Don't fry in big batches because they stick together. They're not greasy if you drain them on several paper towels. Probably won't use this receipe again.

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Judy R

Cooking Level: Intermediate

Living In: Renton, Washington, USA

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Reviewed: Aug. 6, 2009

I gave 5 stars for the idea because we loved them so much!!! but i read the reviews and really changed up a bit, because i can't ever just follow directions ;) Made plain grits w/ just water, for breakfast one day, but made extra. After everyone had taken theirs, i stirred italian seasoning and lots of parmesan into the leftovers, then spread it onto a (clean) styrofoam meat tray to chill. Several days later i just cut into home-fry-sized pieces and baked at 450 on my baking stone. We had an emergency so i forgot and probably left them in 25-30 minutes, but they were great! really really crispy on the outside, tender inside! yum!

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reikifeet

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jan. 25, 2009

Pretty good. Will make again.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Oct. 23, 2008

The step for frying these "fries" is totally unnecessary. They can be BAKED on a noninsulated cookie sheet, lined with parchment paper. Brush will olive oil and bake at 350 degrees for 10 minutes. Turn over brush wil olive oil again and bake for another 10 minutes. Serve with marinara sauce!! This cuts calories considerably!!!

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LucyDelRey

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Marina Del Rey, California, USA

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Reviewed: Dec. 3, 2006

Pretty oily and I don't think I liked the taste. Why would one eat this if pililng up on all oil as it is.

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VIVNIDHI

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Reviewed: Sep. 6, 2006

I didn't substitute or add anything and these were still very good. Next time I'll add a little bit of water because they seemed to crumble a bit (this was at 2 servings).

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2006

As this recipe stands...it is bland. I added some italian seasonings and a little more cheese to help with that. Hubby said that they were just ok. I figured out that we just aren't big polenta fans. Thanks anyway for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jul. 15, 2006

This was the first time I have had polenta. My husband and I found it to be very bland. I grilled the sticks after they set up rather than deep frying. I am sure deep frying would have added flavor, but I was concerned about the fat.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 20, 2006

Very good, I added onion and used asiago cheese, as that is what I had. I think next time will cut down on the amount of polenta used to see if they become softer in the center of the fry, Thank you for the recipe

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Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Sep. 11, 2004

THIS IS THE BEST!!! I MADE THEM THE SAME SIZE AS FRENCH FRIES AND THEY WERE SO CRISPY AND GOOD. MY FAMILY JUST LOVES THEM. I AM GOING TO TRY AND ADD ONION FOR A DIFFERENT TASTE. THIS IS SUCH A GOOD VERSITAL RECIPE!!! THANK YOU!!

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LJSLJS

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Reviewed: Apr. 5, 2004

First of all, this makes ALOT! They are so good. I halved the recipe and substituted dried Italian seasoning for parsley. I also used olive oil instead of veg. oil. My husband was amazed they tasted so good. Will definitely keep the recipe on hand.

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