Cheesy Polenta Fries Baked to Crispy Perfection Recipe

Ingredients

Main Ingredients

• 2½ cups water (540ml)
• 1 clove garlic grated
• ½ teaspoon dried oregano
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup polenta (160g)
• ½ cup freshly grated parmesan cheese (18g)
• 1 tablespoon butter
• 4 tablespoons olive oil divided (60mL)

Instructions

1. In a medium saucepan, combine the water, grated garlic, dried oregano, salt, and black pepper. Bring the mixture to a simmer over medium-high heat to infuse the flavors.
2. Slowly whisk in the polenta to the simmering liquid, stirring constantly to prevent lumps and ensure a smooth texture.
3. Reduce the heat to medium-low and cook for 5 minutes, whisking frequently until the mixture is smooth, starchy, and thickened.
4. Continue cooking for another 5 minutes, stirring occasionally and scraping the sides and bottom of the pot with a rubber or silicone spatula until the polenta becomes very thick and the grains soften completely.
5. Grease an 8×8-inch baking pan with nonstick spray and line it with parchment paper. Grease the parchment paper as well to prevent sticking.
6. Remove the pot from heat and stir in the freshly grated parmesan cheese and butter until fully incorporated.
7. Pour the polenta mixture into the prepared pan and spread evenly. Let it cool to room temperature, then cover and refrigerate for 1 hour or until completely chilled and firm enough to cut.
8. Preheat the oven to 425°F. Remove the chilled polenta slab from the pan and cut it in half. Slice each half into ½ inch wide by 4 inch long plank-shaped fries.
9. Brush a large sheet tray with 2 tablespoons of olive oil. Arrange the polenta fries in a single layer with space between them. Brush the tops and sides of the fries with the remaining 2 tablespoons of oil for even crisping.
10. Bake in the preheated oven for 30 minutes until golden and crispy on all sides.
11. Once baked, season the fries again with additional salt, freshly grated parmesan cheese, and chopped fresh parsley if desired. Serve hot for best texture and flavor.

Notes

• For best flavor retention, add additional salt, parmesan, and fresh herbs immediately after baking while fries are still hot.
• You can prepare the polenta slab a day ahead and refrigerate overnight to save time.
• Use parchment paper and grease it well to make removing the polenta slab easier.
• Brush fries with oil thoroughly to achieve a crispy exterior during baking.
• Substitute parmesan with a vegan cheese alternative to adapt this recipe for vegan diets.