📝 About This Recipe
These polenta fries are the ultimate transformation of humble cornmeal into a sophisticated, crispy-on-the-outside, creamy-on-the-inside snack. Originating from Northern Italian tradition, this modern take elevates the texture by double-cooking—first simmering into a rich porridge and then flash-frying to golden perfection. Infused with nutty Parmesan and fresh rosemary, they offer a comforting crunch that makes them a crowd-pleasing alternative to traditional potato fries.
🥗 Ingredients
For the Polenta Base
- 1.5 cups Coarse ground yellow cornmeal (high quality stone-ground preferred)
- 2 cups Whole milk (at room temperature)
- 2 cups Vegetable broth (low sodium)
- 3 tablespoons Unsalted butter (cubed)
- 1/2 cup Grated Parmesan cheese (freshly grated)
- 1 tablespoon Fresh rosemary (finely minced)
- 1.5 teaspoons Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Garlic powder
For Frying and Coating
- 1/2 cup All-purpose flour (for dredging)
- 2 cups Neutral oil (grapeseed or canola for shallow frying)
- 1 pinch Flaky sea salt (for finishing)
For the Roasted Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 3 pieces Roasted garlic cloves (mashed into a smooth paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
👨🍳 Instructions
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1
Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to act as handles for easy removal later.
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2
In a large heavy-bottomed saucepan, combine the vegetable broth and whole milk. Bring to a gentle boil over medium-high heat.
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3
Slowly whisk in the cornmeal in a steady, thin stream. This is crucial to prevent any lumps from forming in your polenta.
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4
Reduce the heat to low and cook the polenta, stirring frequently with a wooden spoon for about 20-25 minutes. The polenta is ready when it is thick, creamy, and starts to pull away from the sides of the pan.
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5
Remove the pan from the heat. Stir in the cubed butter, Parmesan cheese, minced rosemary, kosher salt, black pepper, and garlic powder until the mixture is smooth and glossy.
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6
Pour the hot polenta into the prepared baking pan. Use an offset spatula to smooth the top into an even layer, approximately 3/4 inch thick.
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7
Allow the polenta to cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours, or until completely firm and cold.
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8
Once chilled, lift the polenta block out of the pan and place it on a clean cutting board. Slice the block into uniform sticks, roughly 3 inches long and 3/4 inch wide.
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9
Place the flour in a shallow bowl. Lightly dredge each polenta stick in the flour, shaking off any excess. You want a very thin coating to help create a crust.
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10
In a large skillet, heat the neutral oil over medium-high heat until it reaches 350°F (175°C). You can test this by dropping a small piece of polenta in; it should sizzle immediately.
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11
Fry the polenta sticks in batches to avoid crowding the pan. Cook for 3-4 minutes per side, turning carefully with tongs, until they are deep golden brown and crispy on all sides.
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12
Transfer the fried polenta to a wire cooling rack set over a baking sheet. This prevents the bottom of the fries from becoming soggy.
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13
Immediately sprinkle the hot fries with flaky sea salt while the oil is still glistening on the surface.
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14
In a small bowl, whisk together the mayonnaise, roasted garlic paste, lemon juice, and Dijon mustard until well combined to create the aioli.
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15
Serve the polenta fries immediately while hot and crispy, with the roasted garlic aioli on the side for dipping.
💡 Chef's Tips
Ensure the polenta is completely chilled and firm before slicing; otherwise, the fries may fall apart in the hot oil. For an extra-crispy exterior, you can use fine semolina flour or cornstarch instead of all-purpose flour for dredging. Don't skip the resting period on the wire rack; placing them directly on paper towels can trap steam and make the crust lose its crunch. If the oil temperature drops too low, the polenta will absorb too much grease; use a kitchen thermometer to maintain a steady 350°F. You can prepare the polenta base up to two days in advance and keep it refrigerated until you are ready to fry.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pinot Grigio or a light Italian lager to cut through the richness. Serve alongside a spicy marinara sauce or a balsamic glaze reduction for a tangy flavor contrast. These make an excellent side dish for grilled lamb chops or a hearty Tuscan kale salad. Garnish with extra grated Parmesan and fresh parsley for a beautiful, restaurant-quality presentation. For a fun twist, serve them as 'Polenta Poutine' topped with mushroom gravy and fresh mozzarella curds.