How to Make Polenta Fries

A great alternative to traditional French fries, polenta fries offer a twist on an old favorite.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Large saucepan
• Whisk
• Cooking spray
• Wooden spoon
• Slotted spoon
• 9" x 13" pan
• Baking sheet
• 4 cups whole milk
• 1 cup chicken stock
• 2 tbsp. butter
• 2 1/4 cups yellow cornmeal
• 3/4 cup finely grated Parmesan cheese, plus extra for garnishing
• Freshly cracked pepper, to taste
• 3/4 cup olive or vegetable oil
• 1 cup all purpose flour for dredging, seasoned with salt and pepper
• 1 tsp. fresh rosemary, minced
• Cayenne pepper, to taste
• Sea salt, to taste

1. Spray baking pan with cooking spray.
2. Combine milk, chicken stock and butter in a saucepan and bring to a boil over medium-high heat.
3. Slowly whisk in polenta. Cook over low heat, continuing to whisk, until polenta is very thick and begins to pull away from the side of the pan.
4. Stir in cheese and season with salt and pepper.
5. Pour prepared polenta in baking pan and spread evenly with a wooden spoon.
6. Cover and refrigerate for 2 hours and up to a day.
7. Preheat oven to 250-degrees. Heat oil over medium-high heat until it reaches a temperature of about 365-degrees. It should sizzle when sprinkled with a drop or two of water.
8. Remove polenta from the refrigerator. Cut in half lengthwise, and cut halves into even 1/2"-wide strips. Dredge polenta fries in flour to evenly coat. Shake off excess.
9. Cook polenta fries in batches until crisp and golden brown on all sides.
10. Remove cooked polenta fries with a slotted spoon and drain on paper towels. Place cooked polenta fries on a baking sheet in a single layer in the oven to keep warm.
11. Before serving, sprinkle polenta fries with salt, pepper, rosemary, Parmesan cheese and cayenne.

Tips & Warnings

• Polenta fries will be very hot when removed from oil. Allow to cool for a minute before eating.