Prep Time:
10 minutes |
Cook Time:
45 min - 1.5hrs |
Serves:
2-4 |
About the recipe
On a trip to northern Italy a couple years ago I had polenta fries in various forms in a number of places. After some experimentation at home I settled on the best way to make these delightful little nuggets. Typically I'll have polenta one night with a mushroom or meat ragu and then make polenta fries/cakes a few days later.
To make creamy polenta
To make Crispy Polenta Fries
|
To make creamy polenta
First step make some polenta: I learned my easy fool proof method from the late, great Sam Marziliano of Sam's Italian Deli in Fresno.
- Boil 4 parts liquid to 1 part polenta. I did 8 cups to 2 cups of polenta here. This makes ample polenta for four people and plenty more for fries.
- Heat the oven to 325.
- My liquid was a light chicken broth with 1/2 cup milk, 4TB butter and the rest broth. Add the liquid to a heavy bottom pot and pour the polenta in slowly in a stream and mix well.
- Cover with tin foil and then the lid, you don't want the liquid to escape - cook for 45 minutes.
- Pull the pot out of the oven and stir well making sure all the clumps get smoothed out.
- Re-cover for at least 10 minutes or until ready to serve.
To make Crispy Polenta Fries
- Spread the leftover polenta out in a casserole dish or baking sheet, loosely cover and refrigerate for up to a couple days.
- Heat the oven to 425 and use convection if possible.
- Cook for 15 minutes and then add a little olive oil, herb blend and a little parmesan and cook until golden brown and crispy - about 15 more minutes
- Enjoy with a little sauce on the side or on their own. Buon Appetito!
