Polenta Fries with Sesame-Ginger Yogurt Dip

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1 tube precooked polenta (about 1 pound)

2 cups all-purpose flour 

5 tablespoons canola oil 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Sesame-Ginger Yogurt Dip, recipe follows

Sesame-Ginger Yogurt Dip:

1 cup Greek yogurt

1 tablespoon za'atar 

1 teaspoon grated ginger 

Zest and juice from 1 lime 

1/4 teaspoon sesame oil 

Kosher salt and freshly ground black pepper


  1. Square off the sides of the polenta. Cut the rectangle into about 45 sticks (2 inches by 1/4 inch by 1/4 inch). Add the flour to a shallow baking dish or pie plate. Dredge the polenta sticks in the flour and shake off the excess.
  2. Heat the canola oil in a large nonstick skillet over medium heat. Line a baking sheet with paper towel.
  3. Cook the polenta fries in batches until golden brown on each side, 3 to 4 minutes. Remove to the prepared baking sheet to drain. Season with salt and pepper while hot.
  4. Serve with Sesame-Ginger Yogurt Dip alongside.

Sesame-Ginger Yogurt Dip:

  1. Combine the yogurt, za'atar, ginger and lime zest and juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.