Best Easy Polenta Fries Recipes

Polenta Fries Recipe by Tasty image

Provided by Rachel Gaewski

Yield 5 servings

Number Of Ingredients 18

nonstick cooking spray, for greasing
2 ½ cups milk, of choice
2 ½ cups vegetable broth
2 cups polenta
2 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
olive oil, for brushing (if baking)
4 cups canola oil, if frying
½ cup mayonnaise
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
salt, to taste
pepper, to taste

Steps:

Grease a baking sheet with nonstick spray.
In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
If baking, preheat the oven to 425ºF (220ºC).
Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
Serve the fries with aioli.
Enjoy!

Polenta Fries image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

1 1/3 cups whole milk
2 cups polenta
Kosher salt
Extra-virgin olive oil, for brushing
1/2 cup grated gruyere cheese
3 tablespoons unsalted butter

Steps:

Bring 7 cups water to a simmer in a large saucepan. Combine 4 cups of the hot water and the milk in a heatproof bowl (the bowl should fit over the saucepan). Gradually whisk in the polenta and 2 teaspoons salt. Cover the bowl tightly with foil and set over the simmering water; do not let the bowl touch the water. Cook until very thick, 20 minutes. Meanwhile, brush a 9-inch square baking dish with olive oil.
Stir the cheese and butter into the polenta. Spread in the prepared dish and refrigerate until set, at least 2 hours or overnight.
Preheat the oven to 450 degrees F. Slice the chilled polenta into eighteen 4 1/2-by-1-inch sticks and transfer to a baking sheet lined with parchment paper. Brush the sticks with olive oil and sprinkle with salt. Bake until golden, 30 to 35 minutes, turning halfway through.

Baked Polenta Fries image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 4

2 tubes (18 ounces each) plain prepared polenta
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 teaspoon dried Italian seasoning, or dried oregano

Steps:

Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.
Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.