Crispy Baked Polenta Fries

Method12 steps

1. 1

   Step 1: Choose one route. For ready-made polenta, follow steps 1–5 and then serve; skip steps 6–12. Preheat a fan/convection oven to 220°C (430°F). For homemade quick-cook polenta, start at step 6 instead.

2. 2

   Step 2: Ready-made route only: unwrap the 500 g pre-cooked polenta block and pat it dry if there is excess moisture.

   Uses 500 g pre-cooked polenta block, ready-made route only

3. 3

   Step 3: Ready-made route only: cut the dried polenta block into similarly sized fries so they cook evenly.

   Uses dry pre-cooked polenta block

4. 4

   Step 4: Ready-made route only: mix the 2 tbsp oil, chopped rosemary (1 sprig), oregano (1 tsp) and optional pinch of black pepper (1 pinch) in a large bowl. Toss the cut fries in this mixture to coat.

   Uses 2 tbsp olive oil, ready-made route only · 1 sprig fresh rosemary, finely chopped, ready-made route only · 1 tsp dried oregano, ready-made route only · 1 pinch black pepper for ready-made route, if desired · cut ready-made polenta fries

5. 5

   Step 5: Ready-made route only: spread the coated fries in one even layer on a baking sheet. Bake for 30–40 minutes, until golden and crisp. Taste before adding the optional pinch of salt (1 pinch), since packaged polenta may already be salty. Serve as four side portions; the recipe is finished for this route.

   Ready-made route: bake fries · 40 minUses oil-and-herb-coated ready-made fries · 1 pinch salt only after tasting baked ready-made fries, if needed

6. 6

   Step 6: Homemade route only: bring the separate 800 ml chicken stock to a boil in a medium pot. Skip this and the following steps if you already used ready-made polenta.

   Uses 800 ml ready-to-use chicken stock, homemade route only

7. 7

   Step 7: Homemade route only: reduce the boiling stock to a simmer and gradually stir in the 190 g quick-cook polenta until fully incorporated.

   Uses boiling chicken stock · 190 g quick-cook polenta, homemade route only

8. 8

   Step 8: Homemade route only: stir in the 60 g butter, 30 g Parmesan, chopped rosemary (2 sprigs), oregano (2 tsp), ½ tsp salt flakes and pinch of pepper. Stir for 2–3 minutes until the butter melts and the polenta thickens, continuing longer if its packet requires it to cook through.

   Homemade route: check thickened polenta · 3 minUses hydrated quick-cook polenta · 60 g butter, homemade route only · 30 g freshly grated Parmesan, homemade route only · 2 sprigs fresh rosemary, finely chopped, homemade route only · 2 tsp dried oregano, homemade route only · ½ tsp sea salt flakes, homemade route only · 1 pinch black pepper, homemade route only

9. 9

   Step 9: Homemade route only: spread the cooked polenta evenly in a lined 10 × 8 inch baking dish. Let it cool completely, then cover and refrigerate for 1–2 hours or overnight, until completely set.

   Homemade route: chill cooled polenta until set · 120 minUses cooked seasoned polenta

10. 10

    Step 10: Homemade route only: when the polenta is set, preheat a fan/convection oven to 220°C (430°F).

11. 11

    Step 11: Homemade route only: lift the chilled set polenta from the dish and cut into evenly sized fries.

    Uses chilled set homemade polenta

12. 12

    Step 12: Homemade route only: place the cut fries on a baking tray, brush them with their separate 1 tbsp olive oil and bake for about 30 minutes, until golden and crisp. Serve as four side portions or as an appetizer.

    Homemade route: bake fries · 30 minUses cut homemade polenta fries · 1 tbsp olive oil for brushing homemade fries