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Polenta Fries with Blue Cheese Dip

Total Time

Prep: 35 min. + chilling Cook: 10 min./batch


15 servings (1-3/4 cups dip)

These fries are a great alternative to traditional ones made with potatoes. They bake up crispy and golden in the oven, too.—Rebekah Beyer, Sabetha, Kansas
Polenta Fries with Blue Cheese Dip Recipe photo by Taste of Home


  • 7 cups 2% milk
  • 2 cups water
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-1/4 cups yellow cornmeal
  • 1 cup shredded smoked Gouda cheese
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 1 cup mayonnaise
  • 1/2 cup crumbled blue cheese
  • 2 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1 cup canola oil


  1. In a Dutch oven, bring the milk, water, butter, salt and pepper to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.
  2. Stir in the Gouda cheese, basil and thyme. Spread into a greased 15x10x1-in. baking pan. Refrigerate for 1 hour.
  3. Meanwhile, in a small bowl, combine the mayonnaise, blue cheese and cream cheese; chill until serving.
  4. Cut polenta into 3-1/4x1/2-in. strips. Place flour in a shallow bowl. Dip polenta in flour; shake off excess.
  5. In a large skillet, cook polenta in oil in batches for 3-4 minutes on each side or until golden brown. Serve with dip.

Nutrition Facts

6 fries with about 2 tablespoons dip: 470 calories, 36g fat (8g saturated fat), 34mg cholesterol, 403mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 10g protein.

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