Best Jenga Polenta Sticks Recipe By Tasty Recipes

Basic Polenta image

Provided by Giada De Laurentiis

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

Steps:

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Polenta Fries Recipe by Tasty image

Provided by Rachel Gaewski

Categories Appetizers

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!