📝 About This Recipe
A sophisticated Northern Italian-inspired twist on the classic fry, these polenta batons feature a remarkably crunchy exterior that gives way to a creamy, herb-infused center. Infused with nutty Parmesan and fresh rosemary, they offer a complex flavor profile that elevates any meal from casual to gourmet. Whether served as a crowd-pleasing appetizer or a savory side, these golden fries are a testament to the versatility of humble cornmeal.
🥗 Ingredients
Polenta Base
- 1.5 cups Coarse Ground Yellow Cornmeal (high quality polenta)
- 3 cups Chicken or Vegetable Stock (low sodium preferred)
- 2 cups Whole Milk (for extra creaminess)
- 3 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Fresh Rosemary (finely minced)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying
- 2 cups Grapeseed or Vegetable Oil (for shallow frying)
- 1/4 cup All-Purpose Flour (for light dusting)
- 1 pinch Maldon Sea Salt (for finishing)
Roasted Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 3-4 cloves Roasted Garlic (mashed into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan or Dutch oven, combine the stock and milk. Bring the liquid to a gentle boil over medium-high heat.
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2
Slowly whisk in the cornmeal in a steady stream to prevent lumps from forming. Reduce the heat to low immediately.
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3
Cook the polenta for 25-30 minutes, stirring frequently with a wooden spoon. The polenta is ready when it is thick, creamy, and pulls away slightly from the sides of the pan.
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4
Remove from heat and stir in the butter, grated Parmigiano-Reggiano, minced rosemary, kosher salt, and black pepper until fully incorporated and glossy.
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5
Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper with oil.
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6
Pour the hot polenta into the prepared pan and smooth the top with an offset spatula. Let it cool to room temperature, then cover and refrigerate for at least 2 hours, or until completely firm.
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7
While the polenta sets, prepare the aioli by whisking together the mayonnaise, mashed roasted garlic, lemon juice, and smoked paprika in a small bowl. Chill until ready to serve.
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8
Once the polenta is firm, lift it out of the pan using the parchment overhang. Slice the block into fries approximately 3 inches long and 3/4 inch wide.
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9
Lightly dust the polenta batons with a tiny bit of flour, shaking off any excess. This ensures an extra-shattery crust.
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10
Heat about 1/2 inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
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11
Fry the polenta batons in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side until they are deep golden brown and crispy.
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12
Transfer the fries to a wire rack set over a baking sheet to drain. Immediately sprinkle with Maldon sea salt while still hot.
💡 Chef's Tips
For the best texture, ensure your polenta is completely cold and firm before slicing; overnight chilling is ideal. Do not skip the whisking at the beginning, as this is the only way to ensure a smooth, lump-free interior. Use a high-smoke point oil like grapeseed to avoid any burnt flavors during the shallow frying process. If you prefer a healthier version, these can be brushed with oil and air-fried at 400°F for 15-20 minutes until crisp. For a spicy kick, add a pinch of crushed red pepper flakes to the polenta mixture before it sets.
🍽️ Serving Suggestions
Serve hot alongside the chilled roasted garlic aioli for a classic pairing. These make an excellent accompaniment to a pan-seared ribeye steak or braised short ribs. Pair with a crisp glass of Pinot Grigio or a light Italian lager to cut through the richness. Top with additional freshly shaved Parmesan and chopped parsley for a beautiful presentation. Try dipping them in a spicy marinara sauce for a more traditional Italian appetizer feel.