Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Polenta Fries
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 338
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 33 mg
- Sodium
- 294 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 338
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 33 mg
- Sodium
- 294 mg
Ingredients
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.
