Crispy Polenta Fries with Molten Provolone and Arrabbiata

These crispy polenta fries are the ultimate skillet dinner: golden, crunchy fries fried in herb butter oil, then smothered in a spicy garlic tomato arrabbiata and finished with molten smoked provolone.

The contrast of textures—crisp edges, creamy polenta, gooey cheese—makes every bite irresistible. A shower of fresh parsley and grated Parmesan brightens the rich, spicy skillet.

Polenta fries are a fantastic alternative to potato fries—they crisp up beautifully on the outside while staying tender inside. Here, they're fried in herb butter oil for extra flavor, then topped with a bold arrabbiata sauce and a generous layer of smoked provolone.

The whole thing comes together in one cast iron skillet, making it a impressive yet easy weeknight meal or a shareable appetizer. The spicy tomato sauce cuts through the richness of the cheese, while the herbs and garlic add depth.

Ingredients

Why this recipe works

Frying the polenta in herb butter oil gives the fries a rich, savory crust that plain oil can't match. The butter browns and crisps the edges, while the herbs infuse the oil with aromatic flavor. This method ensures every fry is golden and crunchy, not soggy.

Melting the provolone directly over the hot fries and sauce creates a blanket of gooey cheese that stretches with every pull. The arrabbiata sauce is spooned around, not over, the fries so they stay crisp. The final hit of Parmesan and parsley adds a salty, fresh finish that balances the heat.

Notes and substitutions

Use a precooked polenta slab from the refrigerated section—it holds its shape when sliced and fries up crisp. If using homemade polenta, make sure it's fully chilled and firm before slicing.

Smoked provolone is key; its smoky flavor stands up to the spicy sauce. Regular provolone or mozzarella works, but the smokiness adds depth.

Herb butter oil can be made by melting butter with olive oil and dried herbs, or use a good quality herbed olive oil.

The arrabbiata sauce can be store-bought or homemade; look for one with garlic and red pepper flakes. A cast iron skillet is ideal for even browning and heat retention, but any heavy skillet works.

• smoked provolone: regular provolone or mozzarella for a milder flavor; add a pinch of smoked paprika if desired.
• herb butter oil: Use olive oil mixed with 1/2 teaspoon dried oregano and 1/2 teaspoon dried thyme.
• arrabbiata sauce: Use any spicy tomato pasta sauce; add extra red pepper flakes if more heat is wanted.

Equipment

• Box grater
• Chef's knife
• Cutting board
• Cast iron skillet
• Spatula
• Serving spoon