In Naples triangles of fried polenta are called scagnuozzi (I hope I haven’t misspelled it – although I was born in Naples, I do not know the dialect very well!).

These scagnuozzi (meaning “henchmen”) are yummy treats that every pizzeria sells as a street food fix or appetizer/entree for the Neapolitan pizza.

That said, these are not the Neapolitan scagnuozzi but my healthified version of them. I oven baked polenta to save lots of frying oil and – above all – many many KCals.

Since baked polenta is not as moist as fried polenta I found it NECESSARY to dip it in a sauce. You say polenta fries, I say ketchup marinara sauce, another neapolitan recipe made with tomatoes, garlic and oregano.

Most probably Neapolitans would’t approve the idea of baking polenta instead of frying it but I do not intend to let them know. Shh, let’s keep it secret :).

Print Recipe Baked Parmesan Polenta Fries Ingredients 2 cups water

1 cup milk I used organic soy milk

11/2 cups polenta or yellow cornmeal

1/2 cup grated Parmesan

3 Tbsp. olive oil plus more the grease the baking sheet

Salt and pepper to taste Instructions Boil water in a large saucepan. Gradually add polenta, stirring constantly with a whisk. Add the milk. Cook, stirring constantly, until mixture thickens and boils, around 10 minutes.

Turn the heat off, stir in Parmesan and season with oil, salt and pepper. Spread polenta evenly onto a 8½×12-inch baking sheet. Press plastic wrap onto surface; chill in the fridge at least 1 hour.

Preheat oven to 400°.

Uncover polenta and cut into 4×¼-inch strips. Sprinkle some parmesan and separate fries. Arrange on a greased baking sheet (I used oil).

Bake fries around 25–30 minutes. Let them cool for at least 15 minutes before serving them along with your favorite dip.

