Parmesan Corn Chili Fries Recipe

A wonderful baked fried made of parmesan and cornmeal makes a great guilt free snack that you can serve for evenings or as a party appetiser.

Sapana Behl
Parmesan Corn Chili Fries Recipe
1063 ratings.

Spiced and herbed parmesan and cornmeal baked fries make Parmesan Corn Chili Fries Recipe a wonderful and guilt free snack. These finger fries taste amazing and stay fresh for a couple of days too, when kept under refrigeration in an airtight container. You can also make the sticks ahead time and store them in the freezer for a day or two. Once you have guests at home for tea party or when you have a craving for fries, just pop them in the oven and enjoy the crispy outside and soft inside delicious parmesan corn chili fingers.

Serve Parmesan Corn Chilli Fries Recipe with roasted tomato sauce or party dips.

Here are few more tea time snack recipes to try

  1. Pyaaz Kachori Recipe
  2. Kobiche Vade Recipe (Cabbage And Multigrain Fritters)
  3. Stuffed Potato Cutlet Recipe With Mint Mayo
  4. Diwali Cornflakes Mixture Recipe (A Savory Evening Tea Snack)

Cuisine: Continental
Course: Snack
Diet: Vegetarian
Prep in

140 M

Cooks in

30 M

Total in

170 M


4 Servings


  • 1 cup Polenta
  • 1/2 cup Parmesan cheese , grated
  • 1/4 cup Butter (Salted)
  • 3 cups Vegetable stock , or water
  • 1 teaspoon Sage , (optional but recommended)
  • 1 teaspoon Basil leaves , fresh or dried
  • 1 teaspoon Red Chilli flakes
  • Salt , to taste
  • Black pepper powder , to taste
  • 2 tablespoon Extra Virgin Olive Oil

How to make Parmesan Corn Chili Fries Recipe

  1. To begin making the Parmesan Corn Chilli Fries Recipe, in a saucepan add the veg stock or water and bring it to a boil. Add in sifted polenta or cornmeal, sage, basil, salt, pepper, and chilly flakes and keep stirring to avoid lumps.

  2. Cook on low heat for about 15 to 20 minutes or until it becomes thick and leaves the sides of the pan with continuous stirring.

  3. Once done remove from heat and stir in butter and parmesan.

  4. Transfer the mixture to the prepared baking sheet/ square tin and press evenly with a spatula. Place it in the refrigerator covered with cling wrap for about 2 hours or until set.

  5. Preheat the oven to 210 degrees celsius and line a baking sheet with parchment paper and brush it lightly with olive oil.

  6. Invert the polenta over a chopping board and cut into sticks of desired shape. Arrange the sticks onto the prepared sheet and brush them lightly with olive oil.

  7. Bake in preheated oven for about 15 minutes and flip the Parmesan Corn Chilli sticks to bake from the other side for 15 minutes or until golden and crispy.

  8. Transfer onto a serving plate and serve Parmesan Corn Chilli Fries hot.

  9. Serve Parmesan Corn Chilli Fries Recipe with roasted tomato sauce or party dips.