Polenta Fries

Polenta Fries

Details

Prep Time:  20 minutes
Cook Time:  50 minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  4

Rating:
[Total: 1   Average: 5/5]

Polenta Fries…OMG!!! Enough Said!

  • 3 Cups Water
  • 1 1/2 Cups Polenta Or Yellow Cornmeal
  • 1/2 Cup Plus 2 Tablespoons Grated Parmesan (Divided)
  • 1/2 Cup Olive Oil (Divided)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/2 Cup Chipotle Mayonnaise
  • 1 Lime (Zested/Juiced)
  1. Grease large-size baking sheet with olive oil. Set aside.
  2. In large-size pot bring water to a boil over a high heat. Gradually add polenta. Stir constantly with a whisk. Reduce heat to a medium. Cook polenta 3 to 5 minutes until thick and begins to pull away from sides of pot.
  3. Turn off heat. Stir in 1/2 cup Parmesan and 2 tablespoons olive oil. Add kosher salt and pepper.
  4. Spread polenta evenly onto prepared baking sheet. Cover with plastic wrap and press down. Place in fridge 2 to 48 hours until firm and ready to cook.
  5. Move oven rack to center position.
  6. Preheat oven to 400 degrees.
  7. Grease a large-size baking sheet with olive oil or nonstick cooking spray.
  8. Remove polenta from fridge and remove plastic wrap. Cut into strips about 4x1/2 inches each. Arrange on prepared baking sheet. Drizzle with remaining olive oil.
  9. Place in oven, on center rack, 40 to 50 minutes until brown.
  10. Remove from oven and let fries cool briefly on pan to crisp before serving.
  11. In small-size bowl combine chipotle mayo, remaining Parmesan, 2 teaspoons lime juice, and 1/2 Teaspoon lime zest.
  12. Arrange fries on serving plate and serve with dipping sauce.
  13. Serves 4
  14. Prep Time: 20 Minutes Cook Time: 50 Minutes Total Time: 70 Minutes
  15. “Work With What You Got!”
  16. ©Tiny New York Kitchen © 2021 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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