These ‘fries’ are a nice alternative to potatoes for a side that is warm and salty with a little crunch. Plus, they’re a great way to use up leftover polenta. And they’re gluten-free.
MAKES 4 SERVINGS as a side
1 cup polenta (cornmeal or corn grits. I like to use Bob’s Red Mill.)
3 cups water
¼ cup milk
1 tsp salt
2 tbsp olive oil
¼ cup Parmesan cheese, finely grated
salt and pepper to taste
To make the polenta, bring 3 cups water and ¼ cup milk to a boil. Add the salt. Then add the cornmeal, stirring constantly as you add to the pot. Reduce heat to medium-low. Stir, stir, stir. This one requires constant attention to avoid lumps. I find a spatula works best so that you can scrape down the sides and bottom of the pot as you stir continuously. If you find your polenta is really bubbling, turn down the heat to low. You want a creamy, thick consistency. Just keep stirring. Timing can range, but it may take 20 minutes (it’s a good arm workout).
When the polenta is quite thick – challenging to stir and retains its shape if you pull up a peak with your spatula (like whipped cream) – and then remove from the heat. Line a rimmed baking sheet with parchment paper and spread the polenta onto the baking sheet. You want a thin even slab. It’s okay if it does not fill the entire sheet (it will probably fill about half). Allow to cool to room temperature and then cover and chill in the fridge for at least one hour, or preferably overnight.
To make the fries, remove set polenta from the fridge. Preheat your oven to 450F. Cut polenta into thin even rectangles or wedges, depending on what shape you want your fries to be. Transfer to a parchment lined baking sheet. Lightly brush fries with olive oil. Sprinkle with salt.
Bake in the oven for 10 minutes, then flip the fries and bake for another 10 minutes. They should be crispy and start to go golden around the edges. Remove from oven and sprinkle with Parmesan cheese. Return to oven for one minute to warm the cheese. Add a final dash of salt and pepper before serving.