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Cheesy Polenta Fries Baked to Crispy Perfection Recipe

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  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Crispy and flavorful polenta fries, baked to golden perfection and seasoned with parmesan and herbs. This easy-to-make appetizer or side dish is a great alternative to traditional fries, offering a comforting texture with a hint of garlic and oregano.

Ingredients

Scale

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. Prepare the cooking liquid: 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. Add the polenta: Slowly whisk in the polenta to the simmering liquid, stirring constantly to prevent lumps and ensure a smooth texture.
  3. Cook the polenta: Reduce the heat to medium-low and cook for 5 minutes, whisking frequently until the mixture is smooth, starchy, and thickened.
  4. Thicken the polenta: 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. Prepare the baking pan: 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. Mix in cheese and butter: Remove the pot from heat and stir in the freshly grated parmesan cheese and butter until fully incorporated.
  7. Chill the polenta: 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 oven and slice polenta: 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. Oil and arrange fries: 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 the fries: Bake in the preheated oven for 30 minutes until golden and crispy on all sides.
  11. Season and serve: 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.

Find it online: https://linadinner.com/cheesy-polenta-fries-baked-to-crispy-perfection-recipe/