Polenta Fries

Method8 steps · about 1 hr 50 min

1. 1

   Step 1: Bring the 2½ cups water and teaspoon of polenta salt (1 teaspoon) to a boil in a saucepan. Stir in the grated garlic (1 large) and Italian seasoning (½ teaspoon) and let the liquid return to a boil.

   Uses 2½ cups water · 1 teaspoon salt for the polenta · 1 large garlic clove, grated · ½ teaspoon Italian seasoning

2. 2

   Step 2: Gradually whisk the cornmeal (160 grams) into the boiling seasoned water from step 1. Reduce the heat to low and cook, stirring frequently, for about 8 minutes, until the polenta is thick, smooth and tender.

   Check thick and tender polenta · 8 minUses Complete boiling seasoned water · 160 grams coarse cornmeal or polenta (1 cup)

3. 3

   Step 3: Grease an 8×8-inch or 9×9-inch shallow baking dish with the pan-greasing olive oil. Pour in the hot polenta from step 2 and spread it evenly with a lightly oiled spatula. Let the initial steam subside briefly, then refrigerate promptly, uncovered, for at least 1 hour and until completely firm.

   Check firmly set refrigerated polenta · 60 minUses Complete cooked polenta · Additional extra virgin olive oil for greasing the setting dish and lightly oiling the spatula

4. 4

   Step 4: Once the polenta slab from step 3 is completely firm, cut it in half. Cut each half into 12–14 batons, about ¼ inch thick, giving approximately 24–28 fries.

   Uses Complete chilled firm polenta slab

5. 5

   Step 5: Heat the oven to 425°F (218°C), using convection bake if available or the regular bake setting. Line a rimmed baking sheet with parchment paper and arrange the cut fries from step 4 with space between them.

   Uses Complete cut polenta fries

6. 6

   Step 6: Drizzle the arranged fries from step 5 with the separate 2 tablespoons coating olive oil and brush it evenly over them. Sprinkle with garlic powder (¼ teaspoon), paprika (¼ teaspoon) and a good pinch each of salt and black pepper. Put the tray in the heated oven and bake for 15 minutes, then turn the fries gently in the next step.

   Turn the polenta fries · 15 minUses Complete arranged polenta fries · 2 tablespoons extra virgin olive oil for brushing the fries · ¼ teaspoon garlic powder · ¼ teaspoon paprika · A good pinch of salt · A good pinch of freshly ground black pepper

7. 7

   Step 7: Gently turn the partly baked fries from step 6. Continue baking for about 10–20 minutes more, checking from 10 minutes, until golden and crisp; this gives about 25–35 minutes total baking. A convection oven may crisp them sooner.

   Check golden crisp polenta fries · 10 minUses Complete partly baked fries

8. 8

   Step 8: Carefully transfer the crisp baked fries from step 7 to a serving plate. Add the optional grated Parmesan and chopped parsley, and serve immediately while hot with the optional prepared marinara sauce for dipping.

   Uses Complete crisp baked polenta fries · Grated Parmesan for serving, optional · Fresh chopped parsley for serving, optional · Prepared marinara sauce for dipping, optional