Polenta Fries Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, combine 4 cups water, 1 cup whole milk and 1/2 teaspoon salt. Bring to a gentle simmer over medium heat.

Add polenta slowly

Whisking constantly, slowly pour 1 cup coarse cornmeal (polenta) into the simmering liquid. Reduce heat to low immediately to maintain a gentle simmer.

Cook polenta

Cook, stirring frequently with a wooden spoon, for 20–25 minutes until the polenta is thick, creamy and pulls away slightly from the sides of the pan. If it becomes too thick too fast, add up to 2–4 tablespoons hot water or milk to loosen.

Finish polenta

Stir in 2 tablespoons unsalted butter, 1 cup grated Parmesan, 1/2 teaspoon black pepper and an additional 1 teaspoon salt (adjust to taste). Taste and correct seasoning.

Set to chill

Transfer hot polenta into a shallow rimmed baking tray (about 9x13 or equivalent) lined with parchment and spread into an even rectangle about 3/4-inch to 1-inch thick. Smooth the top, brush lightly with 1 tablespoon olive oil to prevent crusting. Cool at room temperature for 30 minutes, then cover and chill in the refrigerator at least 2 hours (or overnight) until firm.

Cut fries

When firm, invert the chilled polenta onto a cutting board, peel off parchment, and slice into 1/2-inch by 1/2-inch by 3-inch sticks (or desired fry shape). Pat pieces dry with paper towels to remove surface moisture.

Prepare coating stations

Set three shallow bowls: one with 3/4 cup all-purpose flour and 1 teaspoon salt whisked together; second with 2 large eggs beaten with 2 tablespoons cold water; third with 1/2 cup fine cornmeal mixed with 1/4 cup cornstarch. The cornstarch helps crispiness.

Dredge polenta sticks

Working in batches, lightly dust each polenta stick in the seasoned flour, shake off excess, dip into the egg wash, then press into the cornmeal–cornstarch mixture to coat thoroughly. Place coated sticks on a wire rack while you heat the oil.

Heat oil

Pour about 1 inch (approximately 1 cup) of vegetable oil into a large heavy skillet and heat over medium-high until oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 30–40 seconds.

Fry in batches

Fry polenta sticks in batches without crowding, 2–3 minutes per side, turning gently with tongs until golden brown and crisp on all sides. Total fry time per batch ~4–6 minutes. Adjust heat to maintain 325–350°F.

Drain and season

Using a slotted spatula, transfer fries to a paper towel-lined tray. Immediately season with 1 teaspoon salt (evenly distributed across a batch). Keep warm in a low oven (200°F / 95°C) on a rack while finishing remaining batches.

Blend aioli

In a blender or food processor combine 1 cup drained jarred roasted red peppers, 1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Puree until smooth and bright red, scraping down the sides as needed.

Adjust seasoning & chill

Taste and adjust seasoning — add more lemon for brightness, salt to taste, or a pinch of sugar if the peppers are very acidic. Chill the aioli for at least 15 minutes to allow flavors to meld.

Serve

Serve hot polenta fries immediately with roasted red pepper aioli on the side for dipping. Garnish with extra grated Parmesan or chopped parsley if desired.