Name: Herb and Feta Polenta Fries with Smoky Tomato Yogurt Dip
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Mediterranean-inspired
Ingredients: 3 3/4 cups water; 1 teaspoon kosher salt; 1 cup polenta (ground cornmeal, not quick cooking); 2 tablespoons unsalted butter; 2 tablespoons finely grated parmesan cheese; 1 teaspoon freshly ground black pepper; 1/2 cup crumbled feta cheese; 2 tablespoons chopped fresh herbs (basil, oregano, and/or rosemary); 1 tablespoon olive oil, for brushing; 3/4 cup thick Greek yogurt; 2 tablespoons tomato paste; 2 teaspoons smoked paprika (sweet or hot); 1/2 teaspoon finely minced garlic; 1/4 to 1/2 teaspoon kosher salt, to taste

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These herb and feta polenta fries are crisp on the outside, tender on the inside, and full of comforting flavor. Served with a smoky tomato yogurt dip, they make a satisfying side dish or appetizer that feels indulgent while staying light and wholesome.

Why You’ll Love This Recipe

These polenta fries deliver the perfect balance of texture and taste. The herbs and feta add freshness and savory depth, while broiling creates a golden, crisp exterior without deep frying. The smoky tomato yogurt dip comes together quickly and adds a creamy, tangy contrast that makes every bite more exciting. This dish is family-friendly, great for gatherings, and easy to prepare ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Polenta Fries
3 3/4 cups water
1 teaspoon kosher salt
1 cup polenta (ground cornmeal, not quick cooking)
2 tablespoons unsalted butter
2 tablespoons finely grated parmesan cheese
1 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh herbs (basil, oregano, and/or rosemary)
1 tablespoon olive oil, for brushing

Smoky Tomato Yogurt Dip
3/4 cup thick Greek yogurt
2 tablespoons tomato paste
2 teaspoons smoked paprika (hot or sweet, according to preference)
1/2 teaspoon finely minced garlic
1/4 to 1/2 teaspoon kosher salt, to taste

Directions

Bring the water to a rolling boil in a medium saucepan over high heat. Add the salt. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to medium-low and continue whisking until the polenta becomes very thick, about 10 minutes.

Stir in the butter, parmesan cheese, and black pepper until fully incorporated. Add the feta and chopped herbs, stirring gently just until combined.

Transfer the hot polenta to a greased 9 x 13 inch baking dish. Smooth the top evenly. Allow it to cool to room temperature, then refrigerate for at least 30 minutes, or until fully chilled and firm.

Preheat the broiler to high and position an oven rack about 6 to 8 inches from the heat source.

Turn the chilled polenta out onto a cutting board. Slice lengthwise into 1/2 inch thick strips, then cut each strip in half to form fry-sized pieces.

Arrange the polenta fries on a baking sheet lined with parchment paper, leaving space between each piece. Brush lightly with olive oil.

Broil for 10 to 15 minutes, turning once halfway through, until the fries are golden and crisp on the edges.

To make the dip, combine the Greek yogurt, tomato paste, smoked paprika, and garlic in a small bowl. Season with salt to taste and mix until smooth.

Serve the hot polenta fries immediately with the smoky tomato yogurt dip.

Servings and timing

Servings: 4 to 6 servings

Preparation time: 10 minutes
Cooking time: 30 minutes
Chilling time: 30 minutes
Total time: approximately 1 hour 10 minutes

Variations

For a spicier version, add a pinch of chili flakes to the polenta mixture or increase the smoked paprika in the dip. You can swap the herbs based on what you have on hand, such as thyme or parsley. For a richer flavor, replace part of the feta with another mild white cheese. If you prefer a stronger tomato profile, serve the fries with a thicker tomato-based dipping sauce.

Storage/Reheating

Store leftover polenta fries in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer until warmed through and crisp again. Avoid microwaving, as it will soften the exterior. The dip can be stored separately in the refrigerator for up to 2 days.

FAQs

Can I make these polenta fries ahead of time?

Yes, you can prepare and chill the polenta up to a day in advance, then slice and broil just before serving.

Are these polenta fries gluten-free?

Yes, polenta is naturally gluten-free as long as the cornmeal is certified gluten-free.

Can I bake these instead of broiling?

You can bake them at a high temperature, but broiling gives the best crispy texture in a shorter time.

What herbs work best in this recipe?

Basil, oregano, and rosemary work beautifully, but you can mix and match according to taste.

Can I freeze polenta fries?

It is best to freeze the polenta before broiling. Slice, freeze in a single layer, then broil directly from frozen.

Is the smoky tomato yogurt dip very spicy?

It is mildly smoky rather than spicy. You can control the heat by choosing sweet or hot smoked paprika.

Can I use quick-cooking polenta?

Quick-cooking polenta is not recommended, as it does not set as firmly for fries.

What can I serve with these polenta fries?

They pair well with grilled vegetables, roasted chicken, or as part of a sharing platter.

Can I make this recipe without cheese?

Yes, you can omit the cheese, though the flavor will be milder. Adding extra herbs can help compensate.

How do I keep the fries from sticking?

Make sure to use parchment paper and leave space between the fries so they broil instead of steaming.

Conclusion

Herb and feta polenta fries with smoky tomato yogurt dip are a comforting yet modern side dish that brings bold flavor and satisfying texture to the table. Easy to prepare and versatile enough for many occasions, this recipe is a wonderful way to enjoy polenta in a fun, crowd-pleasing form.