• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Mail

My Kitchen Love

making everyday family meals extraordinary

  • Home
  • Recipe Index
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Cocktails
    • Dessert
    • Dinner
    • Lunch
    • Side Dish
    • Snacks
  • eBooks
  • About Me
    • About Me
    • Start Here
    • Contact
    • Privacy & Disclosure

Home » Dinner » Herb and Feta Polenta Fries with Smoky Tomato Yogurt Dip

This post may contain affiliate links. Please see my full Disclosure Policy for details.

Herb and Feta Polenta Fries with Smoky Tomato Yogurt Dip

2016-11-10 by Samantha
Jump to Recipe Print Recipe

Delicious Herb and Feta Polenta Fries with Smoky Tomato Yogurt Dip is a great side dish for family meals. Packed with flavour and then baked for a healthy polenta dish. 

iBasil and Feta Polenta Fries with Tomato Dip | My Kitchen Lovemg_4274

This recipe came up because my cousin asked me if I had recipe for polenta fries in my archives. I didn’t and since I’m a big polenta fan, I went about trying to find an easy and delicious way to make polenta fries. I was aiming for crispy exterior, soft polenta-like texture on the interior, and a great dipping sauce as a companion.

My previous attempts in years past have gone terribly wrong from taking forever to make, to not obtaining the right texture. These Herb and Feta Polenta Fries are the perfect side dish for any supper, great for game day, and ideal for any potlucks.

It took a few tries, but I finally managed to achieve the texture I was looking for (broil don’t bake) and a flavour combination that is desirable for the kids. Herbs are great for getting kids on board with dishes they have historically not loved (why polenta, why did they hate you?).

Basil and Feta Polenta Fries with Tomato Dip | My Kitchen Love

Polenta around this time year makes for a cozy dinner. It’s hearty without all the caloric intake of other carbohydrates and it’s very easy pair with different ingredients. Leave loose for a perfect base for braised meats or mushroom ragout, like in this recipe here (horrible photo!).

Basil and Feta Polenta Fries with Tomato Dip | My Kitchen Love

The smoky tomato yogurt dip is a quick throw together dip that is slightly reminiscent of a tomato sauce. If you’re looking for something much more tomato-y, I’d recommend some marinara sauce.

polenta fries in a pile with smoky tomato dip
Print
Herb and Feta Polenta Fries with Smoky Tomato Dip
Prep Time
10 mins
Cook Time
30 mins
chilling time
30 mins
Total Time
40 mins
 

Delicious Herb and Feta Polenta Fries with Smoky Tomato Yogurt Dip is a great side dish for family meals. Packed with flavour and then baked for a healthy polenta dish. 

Course: Side Dish
Cuisine: American
Keyword: easy polenta recipe, polenta
Calories: 1 kcal
Author: Samantha
Ingredients
Polenta Fries:
  • 3 3/4 cups (930 ml) water
  • 1 tsp kosher salt
  • 1 cup polenta (also known as ground corn meal, not quick cooking)
  • 2 tbsp unsalted butter
  • 2 tbsp finely grated parmesan cheese
  • 1 tsp fresh ground black pepper
  • 1/2 cup crumbled feta
  • 2 tbsp chopped fresh herbs such as basil leaves, oregano leave, and/or rosemary
  • 1 tbsp olive oil for brushing
Smoky Tomato Yogurt Dip:
  • 3/4 cup thick Greek Yogurt
  • 2 tbsp tomato paste
  • 2 tsp smoked hot paprika (or smoked sweet paprika)
  • 1/2 tsp finely minced garlic (about 1/2 garlic clove)
  • 1/4-1/2 tsp kosher salt
Instructions
  1. Bring water to a rolling boil over high heat. Add salt. Slowly and carefully whisk in polenta into water until fully incorporated. Reduce heat to medium-low and continue to whisk until polenta becomes very thick, about 10 minutes.

  2. Stir in butter, parmesan and black pepper. Mix well.

  3. Add feta and basil, stir until just mixed in.

  4. Transfer polenta to a greased 9" x13" and chill until cold throughout (let cool to room temperature and then chill in refrigerator for at least 30 minutes).

  5. Preheat boiler to high.

  6. Flip chilled polenta out onto a cutting board and moving across the long edge of the polenta, slice into 1/2" wide pieces. Cut 1/2" pieces in half.

  7. Transfer to a baking sheet lined with parchment paper and brush with olive oil. (Do not crowd baking sheet as the fries will steam versus toast. Use 2 baking sheets if necessary).

  8. Place rack 6-8" away from broiler and broil for 10-15 minutes, rotating once halfway.

  9. Remove from oven and serve with dip.

Smoky Tomato Yogurt Dip:
  1. In a small bowl, mix together yogurt, tomato paste, paprika, and garlic. Season to taste with salt.

Nutrition Facts
Herb and Feta Polenta Fries with Smoky Tomato Dip
Amount Per Serving
Calories 1
* Percent Daily Values are based on a 2000 calorie diet.
Print
Basil and Feta Polenta Fries with Smoky Tomato Yogurt Dip
Prep Time
5 mins
Total Time
5 mins
 
Satisfying and healthy baked polenta fries with smoked tomato yogurt dip.
Servings: 4 -6 servings
Author: Samantha @MyKitchenLove
Ingredients
Polenta Fries:
  • 3 3/4 cups 930 ml water
  • 1 tsp kosher salt
  • 1 cup polenta also known as ground corn meal, not quick cooking
  • 2 tbsp unsalted butter
  • 2 tbsp finely grated parmesan cheese
  • 1 tsp fresh ground black pepper
  • 1/2 cup crumbled feta
  • 2 tbsp chopped fresh herbs such as basil leaves oregano leave, and/or rosemary
  • Olive oil for brushing
Smoky Tomato Yogurt Dip:
  • 3/4 cup thick Greek Yogurt
  • 2 tbsp tomato paste
  • 2 tsp smoked hot paprika
  • 1/2 tsp finely minced garlic
  • kosher salt to season
Instructions
Polenta Fries:
  1. Bring water to a rolling boil over high heat. Add salt. Slowly and carefully whisk in polenta into water until fully incorporated. Reduce heat to medium-low and continue to whisk until polenta becomes very thick, about 10 minutes.
  2. Stir in butter, parmesan and black pepper. Mix well.
  3. Add feta and basil, stir until just mixed in.
  4. Transfer polenta to a greased 9" x13" and chill until cold throughout (let cool to room temperature and then chill in refrigerator for at least 30 minutes).
  5. Preheat boiler to high.
  6. Flip chilled polenta out onto a cutting board and moving across the long edge of the polenta, slice into 1/2" wide pieces. Cut 1/2" pieces in half.
  7. Transfer to a baking sheet lined with parchment paper and brush with olive oil. (Do not crowd baking sheet as the fries will steam versus toast. Use 2 baking sheets if necessary).
  8. Place rack 6-8" away from broiler and broil for 10-15 minutes, rotating once halfway.
  9. Remove from oven and serve with dip.
Smoky Tomato Yogurt Dip:
  1. In a small bowl, mix together yogurt, tomato paste, paprika, and garlic. Season to taste with salt.

Enjoy!

Basil and Feta Polenta Fries with Tomato Dip | My Kitchen Love

Share This!

Pin
Share
Post
Share
Share
Share
Email
67Shares

You May Also Like

  • Cherry Tomato Salad with creamy Burrata and topped with thinly sliced fresh basil leaves.
    Cherry Tomato Salad with Burrata
Category: Dinner, Side Dish, Vegetarian

About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It’s a good day when family, friends, and food intersect.

Previous Post:Belgian Beef Stew
Next Post:Slow Cooker Korean Pulled Pork SlidersSlow Cooker Korean Sliders

Sidebar

Hi, I’m Samantha!

Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

Follow My Kitchen Love

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Newsletters


* indicates required

Copyright © 2025 · All Rights Reserved · My Kitchen Love