Crispy Polenta Fries with Melted Provolone and Marinara Skillet

Crisp polenta fries, a generous spoonful of bright marinara and a blanket of melted provolone, all in one hot skillet. This is the kind of dinner that feels indulgent but needs only one pan and a cutting board. Start with a firm block of polenta and a few pantry staples, and you can have it on the table in under an hour.

Polenta fries are a practical way to turn a simple block of pre-cooked yellow polenta into something golden and satisfying. The polenta is sliced into thick sticks, fried in olive oil until the edges turn crisp, and then finished under marinara and provolone.

The combination of crunchy exterior, soft, creamy center, tangy tomato sauce and stretchy melted cheese makes it a dependable weeknight dinner that also suits a casual gathering. Everything happens in a single cast iron skillet, which keeps the cleanup light and the presentation rustic.

Ingredients

Why this recipe works

Frying the polenta in hot oil is what creates the crisp, golden crust. Cutting the block into thick sticks gives each piece a large surface that browns evenly, while the inside stays soft and tender. Patting the sticks dry before they go into the oil keeps the moisture from steaming them, so the edges turn crisp rather than soft.

Adding the marinara and provolone after the fries are crisp is the key sequence. The sauce warms through without soaking the crust, and the provolone melts over the top while the heat of the skillet keeps everything hot.

The result is a dish where crunchy and molten textures sit side by side, and each bite has a little of everything.

Notes and substitutions

Pre-cooked yellow polenta sold in a tube or firm block is the easiest choice here. It is already cooked, so you only need to chill it, slice it and crisp it.

Chilling firms the block so the sticks hold their shape in the hot oil. If you make your own polenta, cook it until thick, pour it into a loaf pan and refrigerate it until fully set before slicing.

Use a 12-inch black cast iron skillet, which holds heat evenly and gives the fries a deep golden crust. A chef's knife and a wooden board make the slicing easy and safe, and a box grater produces the fluffy shreds of hard cheese.

Provolone is best sliced into squares so it covers the fries neatly and melts into a glossy layer. For a shortcut, you can use store-bought marinara, or simmer your own until thick so it clings to the fries.

• Pre-cooked yellow polenta: Chilled homemade polenta set in a loaf pan, firm enough to slice cleanly
• Provolone: Low-moisture mozzarella or fontina for a similar stretch
• Olive oil: Neutral vegetable oil with a high smoke point

Equipment

• 12-inch black cast iron skillet
• Chef's knife
• Wooden cutting board
• Box grater
• Tongs
• Spoon