Sweetandhotpolentafries Recipes

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.

BAKED POLENTA FRIES

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.

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.