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The polenta fries I've tried in restaurants are soggy and uninspiring. I thought I'd boost the flavor with fresh rosemary and smoked mozzarella and work on the crisp-factor. The key to crispness is cutting the delicate polenta into 1/2" matchsticks followed by a flour dredge and then always into hot oil (you'll need to reheat the oil between batches). Make sure you have a wide-mouthed pot, thermometer, good tongs, and your paper toweled-lined plate all ready. Frying isn't dangerous business if you have the right tools ready to use. Above I served my fries with warm tomato sauce, but ketchup works well too. These are vegan if you omit the cheese.
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Smoky Polenta Fries
July 17, 2011
30 min or less active, appetizer, fall, side, spring, summer, vegan, winter
The polenta fries I've tried in restaurants are soggy and uninspiring. I thought I'd boost the flavor with fresh rosemary and smoked mozzarella and work on the crisp-factor. The key to crispness is cutting the delicate polenta into 1/2" matchsticks followed by a flour dredge and then always into hot oil (you'll need to reheat the oil between batches). Make sure you have a wide-mouthed pot, thermometer, good tongs, and your paper toweled-lined plate all ready. Frying isn't dangerous business if you have the right tools ready to use. Above I served my fries with warm tomato sauce, but ketchup works well too. These are vegan if you omit the cheese.Information
Servings: 4 (makes about 50 fries total)
Time: About 30 minutes active; 3 hours total (or chill polenta overnight)
Price: About $7.50 total; $1.90 per serving
Nutrition (per serving):
Calories: 336.3
Protein: 7g
Fat: 18.9g
Saturated fat: 4g
Carbohydrates: 35.9g
Fiber: 2.2g
Sodium: 371.1mg
Cholesterol: 11.1mg
High In:
Good Source:
Low In:
Ingredients
- 3 cups vegetable stock
- 1 cup polenta (coarse cornmeal)
- 1/2 tsp salt
- 2 oz smoked mozzarella, gratedvegetable or canola oil (I used about 35 oz, but depends on the pot you use, you want 1" of oil, fries soak up about 2 oz oil per batch)
- 1/2 cup flour
Preparation
- In a medium pot heat stock until boiling. Slowly pour polenta in and whisk constantly until incorporated. Turn heat to low and cook 15 minutes, stirring occasionally.
- Remove polenta from the heat and stir in salt and smoked mozzarella. Spread in a 13" x 9" pan coated with cooking spray. Chill in the fridge at least 2 hours or overnight, uncovered.
- Heat 1" oil in a large pot until it reaches 375 degrees.
- Carefully cut the polenta into 4" x 1/2" pieces. Dredge each fry through flour, coating all sides.
- Carefully drop fries into the hot oil - about 10 per batch. Fry for 2-3 minutes then remove to a paper towel-lined plate. Let cool slightly. Serve warm.
