Polenta Fries Recipes

AIR FRYER POLENTA FRIES

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Slice polenta into long, thin slices resembling french fries.
• Spray the bottom of the basket with cooking spray. Place 1/2 of the polenta fries in the basket and lightly mist the tops with cooking spray. Season with salt and pepper.
• Cook in the preheated air fryer for 10 minutes. Flip the fries with a spatula and cook until crispy, about 5 minutes longer. Transfer fries to a paper towel-lined plate. Repeat with remaining half of fries.

FRIED POLENTA

Steps:

• Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
• Preheat the oven to 250 degrees F.
• Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
• Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

BAKED POLENTA FRIES

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.

POLENTA FRIES RECIPE BY TASTY

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!

EASY POLENTA FRIES

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.

HERBED POLENTA "FRIES"

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.

POLENTA FRIES

Steps:

• Place all ingredients into a mixing bowl and whisk together. Season with salt and pepper and set aside until ready to use.
• Pour stock into a medium saucepan, place over medium heat and simmer. Slowly whisk in cornmeal until fully incorporated, lower heat to low and continue to stir for about 20 minutes, until mixture is thick and creamy.
• Stir in butter, 2 ounces Parmesan and salt. Season with black pepper.
• Stir until no lumps remain, then pour mixture into a parchment lined 9"x13" baking sheet with a 1" lip. Evenly spread and allow mixture to cool for about 20 minutes before placing into the refrigerator. Refrigerate for about 1 hour.
• Remove polenta from refrigerator and invert onto a clean cutting board. Remove parchment and cut polenta into 1"x 3" sticks.
• Preheat oven to 450˚F. Line a half sheet pan with parchment and spray with cooking spray. Line polenta fries onto prepared baking sheet, about 1/2 inch apart. Spray polenta fries with cooking spray.
• Bake fries for about 25 minutes or until fries are golden brown and crisp. Remove from oven and top with remaining grated Parmesan.
• Transfer fries to a platter and serve fries with tarragon aioli and marinara sauce (optional).

BAKED POLENTA FRIES

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.

VEGAN BAKED POLENTA FRIES

Steps:

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• Cut polenta into fry-like shapes and line them on the parchment.
• Sprinkle with salt, pepper and garlic to taste and bake for 30 minutes or until crispy on the outside.

OVEN-ROASTED POLENTA FRIES RECIPE

Steps:

• Add the chicken broth to a pot and bring it to a boil.
• Once boiling, turn the heat down to a simmer and slowly add the polenta whilst stirring, until all the polenta is combined with the stock. The consistency here will be wet.
• Next, add the butter, Parmesan, and chopped rosemary to the mixture. Stir until the butter has melted and the polenta has thickened up a bit, around 5 minutes.
• Pour the cooked polenta into a lined baking dish or baking tin (10x8-inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge, covered with plastic wrap, for 3 hours or overnight.
• When you're ready to bake the polenta fries, preheat the oven to 400F.
• Once chilled and completely set, remove the polenta from the tray and cut it into rectangular fries. You can cut them thicker or thinner depending on personal preference.
• Place the fries on a lined baking tray and brush with olive oil. Bake in the oven for 35 minutes until golden brown and crispy.

POLENTA FRIES

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.

POLENTA FRIES

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.