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
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Step 1
Spray baking pan with cooking spray.
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Step 2
Combine milk, chicken stock and butter in a saucepan and bring to a boil over medium-high heat.
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Step 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.
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Step 4
Stir in cheese and season with salt and pepper.
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Step 5
Pour prepared polenta in baking pan and spread evenly with a wooden spoon.
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Step 6
Cover and refrigerate for 2 hours and up to a day.
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Step 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.
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Step 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.
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Step 9
Cook polenta fries in batches until crisp and golden brown on all sides.
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Step 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.
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Step 11
Before serving, sprinkle polenta fries with salt, pepper, rosemary, Parmesan cheese and cayenne.
