Polenta Fries Recipe
heirloom stone ground polenta, smoked onion aioli (gf/v)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Polenta Fries
Method
Preparation
- 1
Cook the Polenta
In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 cup of heirloom stone ground polenta and 1 tsp of salt. Reduce heat to low and whisk continuously to prevent lumps. Cook for about 20-25 minutes until thickened and creamy.
- 2
Season the Polenta
Once the polenta is cooked, remove it from the heat. Stir in 2 tbs of olive oil, 1 tsp of smoked paprika, and black pepper to taste. Mix well to combine all the flavors.
- 3
Set the Polenta
Spread the polenta mixture evenly onto a greased baking sheet (around 9x13 inches) to about 1-inch thickness. Allow the polenta to cool at room temperature for at least 30 minutes or refrigerate for faster cooling.
- 4
Cut into Fries
Once the polenta is set and firm, use a sharp knife to cut it into fry shapes (about 1/2 inch thick).
- 5
Bake the Fries
Preheat your oven to 425°F (220°C). Arrange the polenta fries on a baking sheet lined with parchment paper. Brush or drizzle with olive oil and sprinkle with additional salt and black pepper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- 6
Garnish and Serve
After baking, remove the fries from the oven and sprinkle with chopped fresh parsley. Serve hot with smoked onion aioli on the side.