Polenta Fries Recipe
Flash fried and drizzled with a balsamic reduction and truffle honey
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Ingredients
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Polenta
Balsamic Reduction
Truffle Honey
Frying
Method
Polenta Preparation
- 1
Cook the Polenta
In a large pot, 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.
- 2
Simmer and Thicken
Reduce the heat to low and continue to cook, stirring frequently for about 20-25 minutes until the polenta is thick and creamy.
- 3
Add Cheese
Stir in 2 tbs of olive oil and 0.5 cups of grated Parmesan cheese until well combined. Remove from heat and spread the polenta onto a greased baking sheet, smoothing it into an even layer. Allow to cool completely.
- 4
Cut into Fries
Once cooled, cut the polenta into fry-shaped pieces (about 1/2 inch thick).
Balsamic Reduction Preparation
- 5
Reduce Balsamic Vinegar
In a small saucepan, combine 1 cup of balsamic vinegar and 2 tbs of honey. Bring to a simmer over medium heat.
- 6
Thicken the Sauce
Reduce the heat to low and let it simmer for about 15-20 minutes, or until it has thickened to a syrupy consistency. Remove from heat and set aside.
Truffle Honey Preparation
- 7
Mix Truffle Honey
In a small bowl, combine 1 tbs of honey with 1 tsp of truffle oil, stirring well to combine.
Frying Polenta Fries
- 8
- 9
Fry the Polenta Fries
Carefully add the cut polenta fries in batches to the hot oil. Fry for about 3-4 minutes or until they are golden brown and crispy.
- 10
Drain Excess Oil
Using a slotted spoon, remove the fries from the oil and transfer them to a paper towel-lined plate to drain excess oil. Season with salt to taste.
Serving
- 11
Drizzle and Serve
Arrange the crispy polenta fries on a serving platter. Drizzle with the balsamic reduction and truffle honey mixture before serving.
