Polenta Frite Recipe
Fried Polenta with Onion Jalapeno Jam
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Ingredients
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Polenta
Onion Jalapeno Jam
Frying
Method
Prepare Polenta
- 1
Cook the Polenta
In a medium saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt. Gradually whisk in 1 cup of polenta, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 30 minutes, until the mixture thickens and pulls away from the sides of the pan.
- 2
Cool the Polenta
Once cooked, pour the polenta into a greased baking dish or a parchment-lined tray, spreading it evenly. Allow it to cool to room temperature, then refrigerate for at least an hour or until firm.
Make the Onion Jalapeno Jam
- 3
- 4
Add Sugar and Vinegar
Stir in 2 tablespoons of brown sugar, 2 tablespoons of apple cider vinegar, 1 teaspoon of salt, and 1 cup of water. Bring the mixture to a simmer and cook for about 15-20 minutes until it thickens to a jam-like consistency.
- 5
Cool the Jam
Remove from heat and allow the jam to cool. It will thicken further as it cools.
Fry the Polenta
- 6
Cut the Polenta
Once the polenta is firm, cut it into desired shapes (sticks, squares, or triangles).
- 7
Heat the Oil
In a large skillet or deep fryer, heat 4 cups of vegetable oil to 350°F (175°C).
- 8
Fry the Polenta
Carefully add polenta pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side, then remove and drain on paper towels.