Prep 30 mins
Cook 20 mins
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.
- 2 cups milk
- 2 cups water
- 1 1⁄2 cups polenta (see above)
- 1 teaspoon fine grain sea salt
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup melted clarified butter or 1⁄4 cup olive oil
- Bring the milk and water just to a boil in a large saucepan.
- Slowly stream in the polenta while stirring constantly.
- Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch).
- Continue stirring until the polenta thickens up, this can take anywhere from just a few minutes to much longer depending on your polenta.
- Stir in the cheese.
- Remove 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).
- Chill in a refrigerator for at least an hour, or overnight.
- Cut into wide-cut "fry" shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut).
- Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.
- Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy.
- Flip the fries once after ten minutes.