Gourmet
By Lillian Chou
4.7
(18)
Herbed Polenta "Fries"Stephanie Foley
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Active Time
30 min
Total Time
1 1/2 hr
In his "A Tuscan Son" menu, Tony Oltranti serves Polenta with Franklin's Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiano-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the "fries" are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.
Ingredients
Makes 4 to 6 (side dish) servings
Olive oil for brushing
3 1/4 cups cold water
1 cup polenta (not quick-cooking)
1 teaspoon chopped sage
1 teaspoon chopped rosemary
1/2 cup grated Parmigiano-Reggiano
2 tablespoons unsalted butter, cut into bits
Preparation
Step 1
Brush an 8-inch square baking dish with oil.
Step 2
Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
Step 3
Preheat broiler. Line a baking sheet with foil and brush with oil.
Step 4
Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.
Cooks note:
Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).
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Reviews (18)
Back to TopTriangleSimple and delicious! I placed mine in an oiled foil sling in my 8 x 8, then just lifted the whole thing out to a sheet pan, cut, divided and cooked. I did flip mine to get a good crisp all around.
jenncc
L.A.
4/6/2020
This was lovely and so much fun. I doubled the recipe and let it set in a 9" x 13" pan. After it cooled, I used Christmas cookie cutters to make Christmas themed polenta that I served over vodka sauce. It was a hit.
Mirandamom
SLC, UT
12/26/2019
I’ve made this recipe many times, and it’s always a hit. Simple and delicious!
Mary Lee
Vancouver, Canada
10/4/2019
YUM!! I altered with veggie stock instead of water but same measurements. I chopped up a sprig of rosemary and added during cooking process. While cooking I fried off a whole bunch of sage then put on paper towel. When cooked I added 3/4 bunch of fresh chives and the chopped fried sage and spreaded in pan. I mucked up with my grill but still turned out delicious, I turned them once and back in. Yummo!
Stahrrtrail
Melbourne
9/25/2019
I've made these a few times now and not only are they pretty simple, but they are delicious. I do substitute the water with salt free chicken broth to add more flavor to the fries and then make a home made tomato sauce to drizzle over top or dip them in. I've also paired them with meatballs for a more hearty meal. Quite tasty.
Anonymous
Seattle, WA
9/26/2017
These are good. I wondered whether they'd turn out and it certainly didn't take 15 minutes under the broiler, a lot less, but I had them pretty close. I served this at a luncheon for elderly ladies and they all commented on how much they liked them
Loey123
E. Grand rapids, MI
4/17/2014
Trying to give this four stars but having iPad issues. Love these! Skipped the herbs (for the kids) and the cheese (for my husband), added an extra tablespoon of butter and dash of heavy cream instead. Served with steak and broccoli. They were very crispy, simple and delicious--we all loved them. Am guessing the reviewers who couldn't get the polenta to dry out either didn't cook it long enough before chilling (took me a solid twenty minutes on low flame) or didn't properly dry the herbs (which I didn't use, but I know can release a fair amount of water if you use too much or don't dry thoroughly). Also, I reheated my husband's portion for a few minutes in broiler when he got home late (about 2 hours after the rest of us ate) and they were even better that way than fresh from the oven the first time (drier and crispier, more of a true fried texture).
shyamapatel
New York, NY
4/1/2014
So easy and really impressive-looking. Even people who thought they didn't like polenta (e.g. my husband) loved them.
Bythebook
London, UK
1/19/2014
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9/2/2013
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6/21/2013
The polenta doesn't harden for me either. No idea what I'm doing wrong. Not hot enough oven? Keep it in longer?
originale
Toronto Ontario
12/4/2012
The polenta doesn't harden for me after my second attempt at making this. What am I doing wrong?
danamaria25
NYC
12/3/2012
The fries were great - I added a bit more herbs and sea salt right beforebroiling. I served them as a side dishto duck with candied kumquats from thissite. I'd say it the recipe serves 4, not 6 as a side dish. Will be making again!
vkec
1/27/2012
These are very good. I added a little more herbs and before broiling, a touch of sea salt. Everyone liked it even my hubby who is somewhat picky. I served it as a side it to duck with candied kumquats from this site. Yum! Will be making again!
Anonymous
Littleton, CO
1/27/2012
Every time I serve these polenta fries at a dinner party, it's a BIG HIT! Everyone want the recipe. I add a touch more rosemary than what it calls for.
Anonymous
San Rafael, CA
1/9/2012
TagsPolentaSageRosemaryParmesanCheeseDairySideSnackStarterDinnerNut FreeGluten FreeMake AheadSimmerBroilGourmet
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