Polenta Fries Recipes

Steps:

• Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
• Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.
• Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

Steps:

• Grease a baking sheet with nonstick spray.
• In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
• Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
• Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
• Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
• If baking, preheat the oven to 425ºF (220ºC).
• Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
• Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
• If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
• If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
• Serve the fries with aioli.
• Enjoy!

Steps:

• Slice one 18-ounce tube polenta into 1/2-inch-thick "fries." Working in batches, dredge the fries in flour and deep-fry in 1 inch 375 degrees F vegetable oil until lightly golden and crisp. Remove and drain on a paper towel-lined plate; sprinkle with grated parmesan and chopped mixed herbs. Season with salt and pepper.

Steps:

• Brush an 8-inch square baking dish with oil.
• Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
• Preheat broiler. Line a baking sheet with foil and brush with oil.
• Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.

Steps:

• 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.

Steps:

• In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
• Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
• Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.

Steps:

• Follow the directions on your box of polenta to prepare it. They should look something like this:.
• Bring the water and chicken broth to a boil. Reduce to a simmer, add the salt, and slowly stream in the instant polenta. Stir constantly for 3-5 minutes (depending on the polenta).
• Now transfer the polenta into a casserole or baking dish and spread to evenly coat (you should have a layer at least 1/2 " thick, but if it's thicker don't worry, you can always just cut the pieces in half later to thin them down). You can grease the dish if you want, but I never have a problem with it sticking.
• Let cool for at least one hour and up to 2 days in the refrigerator (it will become solid and easy to work with once cooled).
• When ready to cook, preheat oven to 450, remove the polenta from the dish and cut into strips that resemble fries (I like 1/2" by 1/2" and about 3" in length).
• Place on a baking sheet and pour oil over the strips. Toss to coat and add salt or other desired seasonings at this point.
• Cook for 20 minutes in the oven, turning once halfway through. Enjoy and eat alone or serve with your favorite sauce.

Steps:

• Heat oven to 450 degrees. Toss polenta slices with olive oil and salt and pepper on a rimmed baking sheet.
• Roast, rotating tray once, until polenta is golden and crispy, 35 to 40 minutes.
• Serve with marinara sauce.

Steps:

• Preheat oven to 450*.
• Cut tube in half shortway, then cut the halves in half long way into 8 fry like wedges.
• Using a non stick baking sheet with edges.
• Drizzle the olive oil.
• Arrange the wedges in one layer turning gently to coat.
• Bake 25 mins, turn gently and cook 20 - 30 mins longer.
• Turning more if you wish to be browned on all sides.
• Drain on papertowel lined plate.
• Toss with italian seasoning and salt and pepper before serving.

Steps:

• Preheat oven to 450°F. Cut each unwrapped tube of polenta in half crosswise, then remove wrapper and cut each half lengthwise into 8 wedges.
• Drizzle oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange in a single layer.
• Roast, turning wedges halfway through with a metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper towel-lined plate. Transfer to a shallow dish; toss with oregano, and serve.