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Crunchy Dilled Polenta Fries

Polenta Fries

In Ashkenazi tradition, sliced carrots, whether in soup or tzimmes, are served on Rosh Hashanah to symbolize gold coins as a segulah for financial prosperity in the coming year. In the same vein, these polenta sticks resemble little bars of gold. Their unique taste and texture are a nice change from the common gluten free side dishes of potatoes and rice!

  • Duration
  • Cook Time
  • Prep Time
  • 6 servingsServings


  • 1 tube (18-ounces) prepared polenta
  • ¼ cup olive oil
  • 3 tablespoons fresh dill, chopped, or 1 Tablespoon dried dill weed
  • Coarsely ground sea salt or kosher salt, to taste
  • Fresh ground black pepper, taste


1. Preheat an oven to 450° and spray a large, non-stick cookie sheet with olive oil or non-stick baking spray.  

2. Slice polenta in half crosswise, then into half-inch  wide sticks and place on prepared cookie sheet (you can also toss them with seasonings in a bowl), drizzle with with olive oil, sprinkle lightly with dill, salt and pepper and toss to evenly coat. Spread polenta into a single layer on the cookie sheet.

3. Bake in pre-heated oven for 30-40 minutes, turning once, until golden brown. These are crunchy on the outside and tender inside!