Polenta Fries
Polenta Fries- with a crispy exterior and a creamy interior, these fries will make your heart skip a beat. Seasoned with a blend of herbs and generously coated with Parmesan cheese, each bite brings a yummy delight. Whether hosting a dinner party or treating yourself to a flavorful snack, get ready to savor the magic of these sensational polenta fries that will leave you craving more!
Servings: 6 servings
Ingredients
- 16 oz. quick cooking polenta (if using coarse ground, adjust liquid) 1 lb.
- 6 cups boiling water or chicken stock
- 1 teaspoon kosher salt
- Fresh ground black pepper to taste
- 2 tablespoons butter
- ½ cup grated Parmigiano-Reggiano cheese more for serving
- ½ cup heavy cream or whole milk
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Olive oil for brushing
- *see blog post for variation with precooked packaged polenta
Instructions
Polenta
- In a medium-large pot, bring 6 cups of water to a boil and add 1 tsp. of sea salt.
- Gradually add the 16 oz. of quick-cooking yellow corn polenta to the boiling water while stirring vigorously to prevent lumps from forming.
- Stir the polenta mixture on medium-high heat for about 5 minutes or until it thickens.
- Reduce the heat to low and continue stirring for another minute or two to ensure the polenta reaches a creamy consistency.
- Remove the pot from the heat and add 2 tablespoons of butter, ½ cup of grated Parmigiano-Reggiano cheese, and ½ cup of heavy cream or whole milk and herbs.
- Stir the mixture until all the ingredients are well combined, and the polenta has a creamy texture.
- Once the polenta has a creamy texture, transfer it to a greased or parchment-lined baking sheet, or glass dish.
- Spread the polenta evenly on the baking sheet, forming a layer with a thickness of about 1/2 inch (1.25 cm). Cover with plastic wrap, allow the polenta to cool, and set for 2 hours and up to overnight in the fridge.
Polenta Fries
- Preheat the oven to 425℉.
- Once the polenta is set, cut it into fry-like shapes. Transfer the fries onto the prepared baking sheet lined with parchment paper using a spatula.
- Brush the polenta fries generously with olive oil. Make sure they are coated on both sides. This will make crispy baked polenta fries.
- Arrange the polenta fries in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the preheated oven and bake for about 25-30 minutes or until the fries are golden brown and crispy.
- Once baked, remove the polenta fries from the oven and sprinkle them with coarse salt and extra freshly grated parmigiano. Garnish with extra fresh herbs, if desired. Serve warm.
- Serving: Serve the baked polenta fries with your favorite dipping sauce, aioli, spicy ketchup, or homemade marinara sauce (see blog post for additional dipping sauce recipes). Enjoy them as a flavorful snack or fun side dish.
Notes
- Adjust cooking time for desired crispiness: Keep an eye on the fries as they bake and adjust the cooking time as needed. You can bake extra crispy for a few minutes longer if you prefer extra crispy.
- Allow the polenta to cool and set: Letting it cool and set before cutting it into fries will help them hold their shape better during baking.
- Get creative with seasonings: Feel free to experiment with different herbs, spices, and seasonings to customize the flavor of your fries. Don't be afraid to try different combinations and find your favorite!
- Cut the fries evenly: Aim for uniform sizes when cutting the polenta into fry-like shapes. This will ensure even baking and consistent texture throughout.
Nutrition
Serving: 2.1ounces | Calories: 415kcal | Carbohydrates: 61g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 557mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 641IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 1mg
