Total Time
Prep 10 mins
Cook 45 mins

I fixed this easy dish for my dinner group and it was a hit! From Martha's "Food" cookbook

Ingredients Nutrition


  1. Preheat oven to 450*.
  2. Cut tube in half shortway, then cut the halves in half long way into 8 fry like wedges.
  3. Using a non stick baking sheet with edges.
  4. Drizzle the olive oil.
  5. Arrange the wedges in one layer turning gently to coat.
  6. Bake 25 mins, turn gently and cook 20 - 30 mins longer.
  7. Turning more if you wish to be browned on all sides.
  8. Drain on papertowel lined plate.
  9. Toss with italian seasoning and salt and pepper before serving.
Most Helpful

4 5

Delicious. Next time I will cut them thicker and keep them round, perhaps the size of silver dollars. These were an excellent alternative to potatoes!

5 5

turned out great! i had some polenta left over in my freezer from another meal and this was a nice way to use it. will deffinently make again.

5 5

I have tried for years to fry up polenta and it always spits and makes a mess. This was PERFECT! I used leftover Slow Cooker Cheddar Polenta for the polenta. This time when I made the polenta, I had spiced it up a fair bit with some chipotle chili pepper and some monterey jack with jalapeno peppers, so I didn't add in the italian seasoning or pepper. I simply gave it a sprinkle of salt while it was still warm. This went perfectly with a nice cool, creamy salad this afternoon. Thank you SO much for this!