Crispy Polenta Fries
These crispy polenta fries have a golden, crunchy exterior and a soft, creamy center. Made with a firmer-set polenta, they hold their shape beautifully - perfect for frying or baking and easy enough for any night of the week.
Ingredients
- 1 cup coarse-ground polenta
- 3 cups water for a firmer set
- 2 tablespoons olive oil
- ½ teaspoon salt or to taste
- freshly ground pepper
- ¾ cup grated Parmigiano-Reggiano cheese
- Freshly ground pepper
- Oil for frying
- Roasted Red Pepper "Ketchup"
- 1 ½ cups Marinara Sauce
- 1 7.25 - ounce jar roasted red peppers, drained
- 3 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- Salt and freshly ground pepper to taste
Instructions
- Prepare the Polenta Fries: Cook according to the package directions "Basic" polenta less ½ cup water. While the polenta is cooking, add the oil, salt, and pepper.
- When almost done, stir in the cheese. Immediately after it is done, pour into a 13 x 9-inch baking pan that has been lightly coated with olive oil and smooth the top with a spatula that has been dipped in olive oil. The polenta should be about ½ inch thick). Cover the top with plastic wrap, pressing it on the top of the polenta. Refrigerate for a couple of hours, or until very firm. (Can be made a day ahead.)
- Turn the polenta onto a cutting board, cut in half laterally, then cut each half into ½ inch "fries".
- Heat about ½ inch of oil in a skillet or frying pan to 375° F. Add the fries, in batches, cook until browned, then turn to evenly brown each side. Remove to a wire rack to drain. Keep fries warm in a 300°F oven until all the fries have been made, adding additional oil as needed. Serve with warm Roasted Red Pepper Ketchup.
- Prepare the Roasted Red Pepper "Ketchup": Place all the ingredients into a blender, blend until smooth.
- Pour blended sauce into a heavy saucepan, bring to a simmer; simmer about 30 - 45 minutes, or until very thick. Taste and adjust salt and pepper.
- Serve warm or at room temperature.
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