Crispy Baked Polenta Fries
If you love Polenta you will most definitely love these Polenta fries. Soft, creamy and cheesy in the centre and crispy on the outside, these are such a great alternative to regular potato fries. Especially if you want to impress your family or guests. This is a great way to use up leftover Polenta, but just as great making a batch from scratch just for this purpose. The bonus is also that you prep it ahead of time then just pop them in the oven when you need them.
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Ingredients
- 20 Grams Unsalted Butter
- ½ tsp Dried Thyme or Italian herb mix
- 2-3 Sprigs Fresh Thyme Optional or substitute with another ½ tsp of dried thyme/herbs
- 1 Cup Polenta
- 1 tsp Powdered Vegetable Stock
- 1 tsp Salt
- 3¾ Cup Water
- ¼ Cup Milk
- ¼ Cup Finely grated Parmesan
Instructions
- Add the butter and herbs to a saucepan and bring to medium heat, cook for a minute
- Add the Polenta, stock and salt, then pour in the water and milk and stir well
- Cook for 15 - 20 minutes on medium-high heat, stirring constantly with a wooden spoon or spatula, until the Polenta thickens and pulls away from the sides
- Taste at this point to check whether it is cooked and has enough seasoning, then add the Parmesan and stir until it has melted and is incorporated into the Polenta
- Remove from the heat and serve if you're serving the Polenta soft
- If making fries, pour the Polenta into a baking paper lined square or rectangular dish and smooth out as much as possible. Place another piece of baking paper on top to prevent a skin forming. Let cool to room temperature, then place in the fridge overnight or for several hours until set
- When you want to serve the fries, preheat the oven to 220°C
- Remove the Polenta from the fridge and slice into batons/fries and place on a baking sheet. Brush gently with olive oil on all sides
- Bake in the oven for around 30 minutes, turning halfway, until golden brown and crispy
- Serve as an appetizer with a dipping sauce or as a side dish. Best served hot/warm straight from the oven
Notes
The premade Polenta can last in the fridge for a day or two before making the fries, as long as it is well covered. You can also freeze it on the day of making it, once it's to room temperature. Defrost thoroughly before baking the fries but ensure that they are cut when still cool to keep their shape.
The fries are best served hot/warm straight from the oven.
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