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Baked Cheddar Bacon Polenta Fries with Smoky Chipotle Aioli (Easy Appetizer Recipe)

Crispy baked cheddar bacon polenta fries with smoky chipotle aioli. A cheesy, flavorful appetizer with make-ahead tips, healthier swaps, and macros.
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Ingredients

  • 1 cup quick cooking polenta
  • 2 cloves garlic minced
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon chopped fresh chives
  • 1/2 cup shredded cheddar cheese
  • 3 strips of bacon cooked and chopped
  • Kosher salt and freshly cracked black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • Nonstick cooking spray

CHIPOTLE AIOLI

  • ½ cup mayonnaise
  • ½ lemon juiced
  • 1-2 chipotles in adobo sauce minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder

Instructions

  • Bring 4 cups of water to a boil in a medium saucepan with a pinch of salt. (For richer flavor, substitute 1 cup with low-sodium chicken or vegetable stock.)
  • Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, until thickened — about 4–5 minutes for instant polenta. Remove from heat.
  • Stir in olive oil, garlic, thyme, chives, cheddar, and chopped bacon. Season with salt and pepper.
  • Line an 8x8 baking dish with parchment or lightly oil it. Spread the polenta mixture evenly to about a 1/2-inch thickness and smooth the top.
  • Chill in the refrigerator for at least 1 hour, or until firm.
  • Preheat oven to 425°F (220°C). Turn the set polenta onto a cutting board and slice into fry-shaped sticks.
  • Arrange fries on a parchment-lined baking sheet, spray lightly with nonstick cooking spray (or drizzle a little olive oil), and bake 20–25 minutes, flipping halfway, until golden and crisp.
  • Meanwhile, mix aioli ingredients: mayonnaise, lemon juice, minced chipotles, smoked paprika, and garlic powder. Taste and adjust lemon or chipotle for preference.
  • Serve fries hot with chipotle aioli on the side.