Crispy Polenta Fries with Molten Provolone and Spicy Marinara Tips, FAQ & printable recipe

Tips for success

For extra crispy fries, press the polenta fries between paper towels before frying to remove excess moisture. This helps the exterior crisp up faster.

Also, make sure the oil is hot enough before adding the fries; a drop of water should sizzle immediately. If the fries start to stick, let them cook a little longer before trying to flip.

To make the dish ahead, you can fry the polenta fries and keep them warm in a low oven while you prepare the sauce and cheese.

However, the dish is best served immediately after melting the cheese, as the fries will soften over time. If you have leftovers, reheat them in a skillet to restore some crispness.

Variations

• Spicy Arrabbiata: For an extra kick, add 1/2 teaspoon of red pepper flakes to the arrabbiata sauce before spooning it into the skillet. You can also use a hot Italian sausage crumble on top for a heartier version.
• Herb Butter Fries: Stir 1 tablespoon of chopped fresh rosemary or thyme into the butter-oil mixture before frying the polenta. This adds an aromatic, earthy note that complements the smoked cheese.
• Veggie Loaded: After adding the sauce, scatter sautéed mushrooms, bell peppers, or zucchini over the fries before topping with cheese. This adds more vegetables and makes the dish more substantial.
• Cheese Variations: Swap the smoked provolone for a mix of mozzarella and fontina, or use a sharp cheddar for a different flavor profile. Smoked gouda also works beautifully with the spicy sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispness.

Freezer

Not recommended for freezing, as the fries will become mushy when thawed.

Reheat

Reheat in a skillet over medium heat, adding a splash of water or sauce to prevent drying. Stir gently until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The fries will soften, but the flavors will still be delicious. Reheat in a skillet over medium heat to crisp them up again, or in the microwave for a quicker option.

You can slice the polenta fries and grate the cheese up to a day in advance. Keep them covered in the refrigerator.

The arrabbiata sauce can also be made ahead and reheated. When ready to cook, simply follow the recipe steps, frying the fries and assembling the dish.

Serving ideas

Serve the skillet hot, straight from the pan, with the cheese pulling in long strands. It's a fantastic appetizer for a crowd, or a fun main course with a simple green salad on the side.

Provide small plates and forks, and let everyone dig in while the cheese is still molten.

For a more substantial meal, serve the polenta fries as a side dish to grilled chicken or steak. The spicy sauce and smoky cheese pair well with roasted vegetables or a crisp white wine. Garnish with extra parsley and red pepper flakes if desired.

Frequently asked questions

Recipe card

Crispy Polenta Fries with Molten Provolone and Spicy Marinara

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 lb precooked polenta slab
• 3 cloves garlic, minced
• 1/4 cup fresh flat-leaf parsley, chopped
• 8 oz smoked provolone cheese, grated
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 1/2 cups spicy garlic tomato arrabbiata sauce
• 1/4 cup grated Parmesan cheese

Instructions

1. Slice the precooked polenta slab into thick batten fries, about 3/4 inch wide and 3 inches long. Mince the garlic and chop the parsley. Grate the smoked provolone on the box grater into a fresh pile of shredded cheese.
2. In a large cast iron skillet, melt the butter with the olive oil over medium-high heat until the butter is bubbling and foamy. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
3. Carefully add the polenta fries to the skillet in a single layer. Fry for 4-5 minutes per side, turning occasionally, until golden brown and crispy on all sides. Work in batches if needed to avoid crowding.
4. Spoon the spicy garlic tomato arrabbiata sauce around the fries in the skillet, letting it pool in the spaces between them. Bring the sauce to a simmer and let it bubble for 2-3 minutes to warm through and meld with the pan drippings.
5. Sprinkle the shredded smoked provolone evenly over the hot fries and sauce. Cover the skillet with a lid or a sheet of foil for 2-3 minutes, until the cheese is melted and gooey, with some spots turning golden and crisp.
6. Remove the skillet from the heat. Shower the chopped flat-leaf parsley and grated Parmesan over the bubbling skillet. Serve immediately while the cheese is still molten and stretchy, pulling a crispy cheese-stretching portion for each serving.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

32 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.