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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My love for polanta sent me searching the web where I found this wonderful recipe. This is a great make-ahead recipe. You can make a selection of dipping sauces in the days before you want to serve it and cook up the polenta in advance as well. The day of a party or dinner cut and bake the fries just before serving. Prep time is approximate depending on the polanta used. Ingredients:
2 cups milk |
2 cups water |
1 1/2 cups polenta (see above) |
1 teaspoon fine grain sea salt |
1/2 cup grated parmesan cheese |
1/4 cup melted clarified butter or 1/4 cup olive oil |
Directions:
1. Bring the milk and water just to a boil in a large saucepan.
2. Slowly stream in the polenta while stirring constantly.
3. Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch).
4. Continue stirring until the polenta thickens up, this can take anywhere from just a few minutes to much longer depending on your polenta.
5. Stir in the cheese.
6. Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands).
7. Chill in a refrigerator for at least an hour, or overnight.
8. Cut into wide-cut fry shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut).
9. Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.
10. Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy.
11. Flip the fries once after ten minutes.
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