Photo: Polenta Fries Recipe
Ingredients
- 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
Directions
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.
Photograph by Con Poulos
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By eandkb_7376408
orange park, FL
on March 03, 2010
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Tried to make these tonight and they were just soupy and made a big paste when trying to bake them. I made it up the night before and let it sit in the fridge. The instructions should say "do not use instand polenta" as I think that is what did this in. I am going to try it again and will re-review at that time as I have great hopes that these will be like the fries at our favorite restaurant. We are now going out to eat as dinner was ruined!
By jswartz28_12701397
newton, 61
on March 01, 2010
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I made these with the braised short ribs with mushroom recipie. My husband really wanted mashed potatos and I wanted to try these. So....I MADE BOTH!!! First of all EVERYONE love the polenta fries! Here is what I found, the polenta needed to cook almost twice as long - or maybe it would have not if the water was hotter underneath? I also used parmasean instead of gryere chesse because I was worried it would be too strong for the hubby and kids - could not taste the cheese so I need to find something inbetween. They browned up nicely and presentation was great - will make again especially for company - easy and looks great.
By digolin
highland park, IL
on February 07, 2010
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We were pleasantly surprised by how good these were...addicting. They would also be great as an appetizer for a crowd. I used skim milk not whole. will make again and again!
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