Crispy Parmesan Herb Polenta Fries Recipe
These Crispy Polenta Fries, enhanced with Parmesan and fresh herbs, offer a delightful twist on traditional fries. Creamy polenta is cooked to perfection, infused with rich cheeses and butter, chilled until firm, then cut into sticks and oven-baked until golden and crisp. Finished under the broiler for extra crunch, they make a perfect appetizer or side dish served with marinara, aioli, or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings (about 28 fries)
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Polenta Base
- 1 cup cornmeal polenta
- 3¼ cups low-sodium chicken broth
- ½ tsp Kosher salt
Flavorings
- ½ cup Parmigiano Reggiano, grated
- 2 Tbsp mascarpone cheese
- 2 Tbsp unsalted butter
- 2 Tbsp finely chopped fresh herbs (such as parsley, thyme, or rosemary)
Serving Suggestions
- Marinara sauce
- Aioli
- Your favorite dipping sauce
Instructions
- Cook the polenta: In a medium saucepan, combine 1 cup cornmeal polenta, 3¼ cups low-sodium chicken broth, and ½ tsp Kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and stir continuously until the mixture thickens and becomes creamy, approximately 20 minutes.
- Flavor the polenta: Remove the polenta from heat and stir in ½ cup grated Parmigiano Reggiano, 2 tablespoons mascarpone cheese, 2 tablespoons unsalted butter, and 2 tablespoons finely chopped fresh herbs. Mix thoroughly until the butter and cheeses are fully melted and incorporated.
- Transfer to a baking dish: Line a 9×13-inch baking dish with parchment paper. Pour the warm polenta mixture into the dish and use an offset spatula to spread it evenly, smoothing the surface to a uniform thickness.
- Cool the polenta: Place the baking dish in the refrigerator and chill until completely firm, about 1 hour. This step is crucial for easy cutting and crisp frying later.
- Cut into fries: Once chilled and set, invert the polenta onto a cutting board. Cut it in half lengthwise, then slice these halves into sticks approximately ¼-inch thick, yielding around 28 fries.
- Crisp the fries: Preheat your oven to 425°F (220°C). Arrange the polenta fries on a parchment-lined baking sheet, spacing them slightly apart. Bake for about 20 minutes or until golden brown around the edges.
- Broil to finish: Flip the fries carefully to expose the other side. Switch your oven to broil on high and place the baking sheet on the rack nearest the broiler. Broil the fries for 3 to 5 minutes until they achieve a crispy texture on the second side. Serve immediately alongside your choice of marinara, aioli, or other dipping sauces for a delicious treat.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Ensure the polenta is completely cooled and set before cutting to prevent it from falling apart.
- Feel free to experiment with different herbs like rosemary, thyme, or basil for varied flavor profiles.
- These fries can be reheated in the oven to retain crispiness; avoid microwaving to prevent sogginess.
- Use a sharp knife for clean cuts and even-sized fries to ensure uniform baking.
