Description
Crispy polenta fries baked to golden perfection. Delicious with smoked sage salt or garlic aioli.
Ingredients
Units
Scale
- 4 cups (946 ml) chicken stock
- 1 1/3 cups (315 ml) polenta
- 1 1/4 cups (296 ml) parmesan cheese, grated
- 1 2/3 cups (400 ml) ricotta
- 2 tablespoons butter
- 1 tablespoon rosemary, chopped
- 1 tablespoon smoked salt
- 1 tablespoon sea salt
- 1 teaspoon sage, finely chopped
Instructions
- Prepare the Polenta Mixture
- Line a rectangular brownie tin with plastic wrap.
- In a large saucepan, bring the chicken stock to a boil.
- Add the polenta to the boiling stock and reduce the heat to a simmer. Continuously stir the mixture until the polenta is cooked through, and all the stock has been absorbed.
- Remove the pan from the heat and stir in the grated parmesan, ricotta, butter, and chopped rosemary.
- Leave the mixture to cool slightly and then transfer it to the prepared tin. Smooth out the mixture evenly. Place plastic wrap over the top of the polenta mixture and smooth well with your hands. Place the tin in the refrigerator for a few hours until chilled and set.
- Prepare the Polenta Fries
- Preheat the oven to 360°F (180°C).
- Remove the plastic wrap from the top of the polenta and carefully turn it out in one piece onto a chopping board. Remove the rest of the plastic wrap. Cut the polenta into 2 cm square fingers/chips.
- Bake the Polenta Fries
- Place the polenta fries on a baking tray and bake in the preheated oven for about 25 minutes until they are golden and crunchy.
- Prepare the Smoked Sage Salt
- Combine the smoked salt, sea salt, and finely chopped sage in a bowl.
- Serve
- When the fries are ready, remove them from the oven and serve immediately with the smoked sage salt sprinkled on top.
Notes
- For extra crispy fries, lightly brush them with olive oil before baking.
- If you don’t have ricotta, substitute with an equal amount of mascarpone cheese.
- Store leftover polenta mixture in the refrigerator for up to 3 days before frying.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 4
- Protein: 10
- Cholesterol: 20