Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Crunchy Polenta Fries with Sriracha Mayo

Servings: 4 to 6

Those pre-cooked logs of polenta may not make the most authentic bowl of soft, creamy corn goodness, but they’re a great shortcut for crisp-edged polenta fries. This is also a terrific way to use up any leftover homemade polenta.


  • 1 18-oz. tube pre-cooked polenta
  •  1-1/2 cups peanut oil
  • 3/4 cup all-purpose flour
  • 2 large eggs, beaten with 2 Tbs. water
  • 1-1/2 cups panko
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. finely grated Grana Padano
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • Sriracha mayonnaise, for serving

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 50
  • Sodium (mg): 560
  • Carbohydrates (g): 31
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 6


  • Cut the polenta into about 30 french-fry-size pieces (about 3 inches long and 1/2 inch thick). Line a rimmed baking sheet with foil, and place a rack on it. Heat the peanut oil in a large skillet, preferably cast iron.
  • Meanwhile, put the flour, egg, and panko in three shallow dishes. Season each bowl with 1/2  tsp. salt and 1/4 tsp.  pepper. Dredge the fries in the flour, egg, and then panko.
  • Fry in batches, turning occasionally, until golden brown on all sides, 10 to 11 minutes total per batch. Transfer to the rack. Top the fries with the Grana Padano and parsley. Serve with Sriracha mayonnaise.


Rate or Review

Reviews (1 review)

  • FoodFreak | 12/20/2019

    These are dangerously delish! Will be making for snacks during Christmas!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.