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Spiced Polenta Steak Fries

Adults and kids alike will delight in these healthy steak-fry-stand-ins with a subtly crisp and spicy exterior and a creamy, sweet interior. They were created by our Test Kitchen.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 tube (1 pound) polenta
  • 1 tablespoon olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper


  • Cut polenta in half widthwise; cut each portion in half lengthwise. Cut each section into eight strips. Arrange strips in a single layer in a 15x10x1-in. baking pan coated with cooking spray.
  • Combine the oil and seasonings; drizzle over polenta strips and gently toss to coat. Bake at 425° for 7-10 minutes on each side or until golden brown.
Nutrition Facts
8 each: 121 calories, 3g fat (0 saturated fat), 0 cholesterol, 383mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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Average Rating:
  • PrplMonky5
    Nov 15, 2015

    These were just OK to me. We had to eat them with leftover marinara sauce. I tried doing it in the plastic bag like the other reviewer stated, but then the "slices" fell apart and really soaked up the oil. Once they were done in the oven, they were still way too oily for me and I couldn't eat many. For the amount of time this required, I probably won't make these again.

  • Kimberly Hines
    Aug 26, 2015

    Good and different. Hubby liked them so much that he's fixing them for us now.

  • becky66
    Sep 3, 2012

    I liked this recipe - preparing polenta is new for me, and these are a great alternative to regular steak fries, with good flavor and just the right amount of seasoning. I used 2 tablespoons of vegetable oil, minced garlic and garlic powder instead of onion powder, and put all the ingredients in a plastic bag to coat the polenta slices. I also baked them longer than the recipe stated to get them crispy on the outside.

  • hmillay
    Mar 2, 2010

    No comment left

  • paulettemerendino
    Oct 7, 2007

    No comment left