Polenta Fries

Polenta Fries

Recipe by Rachel Gaewski from tasty.co

Snacks 30 Mins.

Ingredients

5

5 servings

  • nonstick cooking spray, for greasing
  • 2 ½ cups milk, of choice
  • 2 ½ cups vegetable broth
  • 2 cups polenta
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • olive oil, for brushing (if baking)
  • 4 cups canola oil, if frying
  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice
  • salt, to taste
  • pepper, to taste

Instructions

  • Grease a baking sheet with nonstick spray.
  • In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
  • Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
  • Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
  • Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
  • If baking, preheat the oven to 425ºF (220ºC).
  • Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
  • Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
  • If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
  • If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
  • Serve the fries with aioli.
  • Enjoy!

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