Best Parmesan Polenta Fries Recipes

POLENTA FRIES

Polenta Fries image

Take a pot of creamy corn grits, then turn it into something new: crispy polenta fries! Mix in lots of grated Parmesan cheese, creamy mascarpone, and whatever fresh herbs you've got on hand. Once cool, cut into sticks, then cook until crispy and golden around the edges. We love serving polenta fries with marinara sauce, but these would also be fantastic with homemade aioli!

Provided by Ari Laing

Time 1h50m

Number Of Ingredients 9

Ingredients

1 cup cornmeal polenta
3 ¼ cup low-sodium chicken stock
½ tsp Kosher salt
½ cup Parmigiano Reggiano (grated)
2 Tbsp mascarpone cheese
2 Tbsp unsalted butter
2 Tbsp finely chopped herbs (such as oregano, basil, chives, parsley, tarragon, thyme, rosemary (can use a combination!))
Marinara sauce (for serving)
Aioli (for serving)

Steps:

Cook the polenta. Combine corn grits, chicken stock, and Kosher salt in a medium sauce pan, then bring to a boil. Reduce the heat to medium-low, then stir until thick and creamy, about 20 minutes.
Flavor the polenta. Stir in butter, parmesan cheese, mascarpone, and fresh herbs until very well mixed and butter and cheese has melted.
Transfer to a baking dish. Pour the warm polenta into a 9x13 baking dish lined with parchment paper. Use an offset spatula to flatten as evenly as possible.
Cool the polenta. Refrigerate until completely cool, about 1 hour.
Cut into fries. Turn the cooled polenta out onto a cutting board, then cut into small sticks. To do this, cut the polenta in half lengthwise, then cut the two halves into sticks about ¼" thick. This will yield ~28 polenta fries.
Crisp the fries. Preheat an oven to 425 F. Place the polenta fries on a parchment lined baking sheet, leaving a little space in between. Cook for 20 minutes, until golden brown around the edges.
Broil to finish. Carefully flip the fries over. Preheat the broiler to high, then place the polenta fries on the rack closest to the broiler. Cook for 3-5 minutes, depending on the strength of your broiler, until crispy on the second side. Serve immediately with your favorite sauce (we recommend Rao's marinara, but tarragon aioli would be fabulous too!).

Nutrition Facts : Calories 192 kcal, Carbohydrate 22 g, Protein 6 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 21 mg, Sodium 340 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PARMESAN POLENTA FRIES

Parmesan Polenta Fries image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Slice one 18-ounce tube polenta into 1/2-inch-thick "fries." Working in batches, dredge the fries in flour and deep-fry in 1 inch 375 degrees F vegetable oil until lightly golden and crisp. Remove and drain on a paper towel-lined plate; sprinkle with grated parmesan and chopped mixed herbs. Season with salt and pepper.

CREAMY PARMESAN POLENTA

Creamy Parmesan Polenta image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.