Around the World Fries: Crispy Polenta Poutine

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 1 hr 5 min
  • Yield: 6 servings
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1/2 cup extra-virgin olive oil

Two 1-pound tubes prepared polenta 

2 tablespoons garlic-herb seasoning

Kosher salt 

1 yellow onion, diced

3 cloves garlic, finely chopped

1 pound ground turkey

One 28-ounce can crushed tomatoes

2 tablespoons drained and rinsed capers 

1 teaspoon sugar

1 1/2 cups ricotta

1/2 cup fresh basil, thinly sliced into ribbons

1 lemon, zested 


  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and generously brush with 1 tablespoon of the oil.
  2. Remove the packaging from the polenta and cut each tube in half crosswise. Cut each half lengthwise into 8 wedges. Spread the wedges on the prepared baking sheet, brush with 2 tablespoons of the oil and generously sprinkle with 1 tablespoon of the garlic-herb seasoning and a pinch of salt. Bake the wedges, turning once, until golden brown and crispy along the edges, 45 to 50 minutes. 
  3. Meanwhile, place a large skillet over medium heat and add 2 tablespoons of the oil. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Add the ground turkey to the pan and cook, breaking it up with a spoon and stirring occasionally, until evenly browned, about 10 minutes. Stir in the tomatoes, capers, sugar, 1/2 cup water and the remaining 1 tablespoon garlic-herb seasoning. Bring to a simmer and reduce the heat to low. Cook the sauce until thickened, about 12 minutes more. 
  4. Divide the hot polenta fries among 6 plates. Spoon the hot tomato sauce over the fries. Dollop some ricotta over the sauce. Top with ribbons of fresh basil and sprinkle with lemon zest. Drizzle with the remaining 3 tablespoons oil and serve immediately.