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Polenta Fries

Baked Polenta Fries make a delicious appetizer or can be served as a delicious side dish. They're crisp on the outside and slightly creamy on the inside. Serve them with your favorite dipping sauce!
Prep Time 2 hours 15 minutes
Servings 8

Ingredients
  

tarragon aioli

  • ½ cup mayonnaise
  • 2 teaspoons minced tarragon
  • 2 garlic cloves minced
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

marinara

  • 1/2 cup marinara sauce

polenta fries

  • 3 1/2 cups unsalted chicken stock
  • 1 ½ cups coarse ground yellow cornmeal
  • 2 tablespoons unsalted butter softened
  • 3 1/2 ounces grated Parmesan cheese
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Tarragon Aioli

  • Place all ingredients into a mixing bowl and whisk together. Season with salt and pepper and set aside until ready to use.

Baked Polenta Fries

  • Pour stock into a medium saucepan, place over medium heat and simmer. Slowly whisk in cornmeal until fully incorporated, lower heat to low and continue to stir for about 20 minutes, until mixture is thick and creamy.
  • Stir in butter, 2 ounces Parmesan and salt. Season with black pepper.
  • Stir until no lumps remain, then pour mixture into a parchment lined 9”x13” baking sheet with a 1” lip. Evenly spread and allow mixture to cool for about 20 minutes before placing into the refrigerator. Refrigerate for about 1 hour.
  • Remove polenta from refrigerator and invert onto a clean cutting board. Remove parchment and cut polenta into 1”x 3” sticks.
  • Preheat oven to 450?F. Line a half sheet pan with parchment and spray with cooking spray. Line polenta fries onto prepared baking sheet, about 1/2 inch apart. Spray polenta fries with cooking spray.
  • Bake fries for about 25 minutes or until fries are golden brown and crisp. Remove from oven and top with remaining grated Parmesan.
  • Transfer fries to a platter and serve fries with tarragon aioli and marinara sauce (optional).
Keyword polenta fries
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