My love for polanta sent me searching the web where I found this wonderful recipe. This is a great make-ahead recipe. You can make a selection of dipping sauces in the days before you want to serve it and cook up the polenta in advance as well. The day of a party or dinner cut and bake the fries just before serving. Prep time is approximate depending on the polanta used.
My Private Note
Units: US | Metric
- 1Bring the milk and water just to a boil in a large saucepan.
- 2Slowly stream in the polenta while stirring constantly.
- 3Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch).
- 4Continue stirring until the polenta thickens up, this can take anywhere from just a few minutes to much longer depending on your polenta.
- 5Stir in the cheese.
- 6Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands).
- 7Chill in a refrigerator for at least an hour, or overnight.
- 8Cut into wide-cut "fry" shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut).
- 9Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.
- 10Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy.
- 11Flip the fries once after ten minutes.
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Nutritional Facts for Baked Polenta Fries
Serving Size: 1 (1258 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 798.5
- Calories from Fat 381
- Total Fat 42.3 g
- Saturated Fat 24.9 g
- Cholesterol 117.1 mg
- Sodium 1704.4 mg
- Total Carbohydrate 82.7 g
- Dietary Fiber 6.6 g
- Sugars 0.8 g
- Protein 25.2 g