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Loaded Carne Asada Polenta Fries

Loaded Carne Asada Polenta fries are perfect for a filling brunch meal or game day appetizer! What's not to love about garlicky-herb crusted crispy polenta fries topped with tender, flavorful carne asada, savory black beans, spicy salsa, and sliced avocado!?
4.80 from 5 votes
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Course: Appetizer, Dessert, Main Course, Snack
Cuisine: American, Gluten-Free, Healthy Options
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 395kcal

Ingredients

  • 1-2 18 oz Pre-Cooked Polenta Pacakges
  • 2 tbsp Cooking Oil or Butter

Carne Asada Marinade

  • 2-3 lb Flank Steak or Skirt Steak
  • 2 tsp Cumin
  • 2 tsp Smoked Paprika
  • 1 tsp Chili Powder
  • 2 tsp Dried Mexican Oregano (or regular oregano)
  • 1/4 cup Fresh Cilantro, chopped
  • 5 Garlic Cloves
  • 1 Jalapeno, diced
  • 1/2 cup Fresh Squeezed Orange Juice
  • 1/4 cup Olive oil
  • 1/4 cup Coconut Aminos
  • 2 tbsp Apple Cider Vinegar
  • 1 Lemon, juiced
  • 1 Lime, juiced
  • Salt and Pepper, to taste

Garlic-Herb Mixture for Polenta Fries

  • 1/4 cup Olive oil
  • 1/3 cup Fresh Parsley
  • 2 Garlic Cloves, finely minced
  • 1 tsp Garlic Powder
  • 2 tsp Italian Seasoning
  • 1/4 tsp Red Crushed Pepper

Simple Polenta Fries Seasoning Option

  • 2 tbsp Olive or Avocado Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder
  • 1/2 tsp Oregano
  • Salt and Pepper, to taste

Toppings: Salsa, Guacamole, Black beans, Fresh Cilantro, chopped

Instructions

  • Marinate the Carne Asada using the ingredients listed above. If time permits, marinate overnight or for at least 2 hours.

Making The Polenta Fries Using Pre-Cooked Polenta

  • Preheat the oven to 425°F
  • Remove the polenta from the plastic tubing. Slice the polenta into fry-like pieces.
  • Prepare the garlic-herb mixture. Coat each of the fries in the garlic-herb mixture and transfer to a parchment-lined baking sheet. Place the fries in an even layer and do not overcrowd the pan.
  • Bake for 35 minutes or until golden brown and crispy, flipping halfway through.
  • Season with Salt and Pepper, to taste

Making the Polenta From Scratch

  • Cook the polenta according to package instructions. Add 1/4 cup fresh parsley, 2 cloves minced garlic, 1 tsp Italian Seasoning, and 1/4 tsp Red Crushed Peppers to the polenta while it is cooking.
  • Transfer the cooked polenta to a parchment-lined baking dish and spread into an even layer. Place the polenta in the freezer for 20 minutes to firm.
  • Preheat the oven to 425°F
  • Slice the polenta into fry-shaped pieces. Place the fries into an even layer and lightly coat with olive oil, salt, and pepper.
  • Bake for 35 minutes or until golden brown and crispy, flipping halfway through.

Making the Carne Asada Steak

  • Heat a cast-iron skillet with cooking oil or butter over medium heat. Cook the steak for 3-6 minutes on each side (3 minutes for medium-rare)
  • Remove the steak from the cast-iron and let it rest for 5-7 minutes.

Loaded Polenta Fries

  • Once the polenta fries and carne asada are complete, load the polenta fries with your favorite toppings! Try salsa, guacamole, fresh cilantro, sliced avocado, and sliced jalapeno!

Notes

  • You can store any leftover polenta fries in an airtight container for up to 3 days. 
  • Store any topping separately 

Nutrition

Calories: 395kcal