New Episode: Baked Polenta Fries

Baked Polenta Fries ~ Polenta is often times over looked as a great side dish. Polenta is basically cornmeal boiled together with a little milk and water until it becomes creamy and then fresh parmesan cheese and olive oil are added to give it the right amount of flavor and consistency –– It’s fairly easy to make, hearty and full of flavor yet pairs well with many main courses. Baked Polenta Fries combines the smooth and creamy corn texture with an olive oil baked finish creating a “fry” like side dish or appetizer. Around here anything with the word “fry” is usually gobbled up quickly and these were no exception. Serve it straight-up or with my quick and easy marinara sauce for dipping for a more interactive dish and be sure to watch the latest video to see how to pull it all together.

How do you like polenta?

Print Recipe

Baked Polenta Fries

Course

Side Dish

Prep Time

10-15 Minutes

Cook Time

20-25 Minutes

Passive Time

3+ Hours Chill Time

Servings

Servings

Ingredients

Ingredients

• 1 1/2 Cups polenta or corn meal
• 2 Cups Milk I used 2%
• 2 Cups Water
• 1/2 Teaspoon kosher salt
• 1/2 Cup parmesan cheese shredded
• 2 Tablespoons olive oil

For the Marinara Sauce

• 1 Cup tomato sauce
• 1/2 Cup Water
• 1 Tablespoon fresh oregano chopped
• 1 Tablespoon fresh basil chopped
• 1 Tablespoon olive oil
• 2 Teaspoon garlic clove chopped
• 2 Teaspoons sugar
• 1/2 Teaspoon kosher salt

Course Side Dish Prep Time 10-15 Minutes Cook Time 20-25 Minutes Passive Time 3+ Hours Chill Time Servings Servings Ingredients Ingredients 1 1/2 Cups polenta or corn meal 2 Cups Milk I used 2% 2 Cups Water 1/2 Teaspoon kosher salt 1/2 Cup parmesan cheese shredded 2 Tablespoons olive oil For the Marinara Sauce 1 Cup tomato sauce 1/2 Cup Water 1 Tablespoon fresh oregano chopped 1 Tablespoon fresh basil chopped 1 Tablespoon olive oil 2 Teaspoon garlic clove chopped 2 Teaspoons sugar 1/2 Teaspoon kosher salt

Instructions

To make the baked polenta fries

1. Place a heavy duty pan over medium high heat. Add the milk and the water and bring to a boil. Once boiling add the polenta in slowly in a steady stream to help avoid lots of lumps while using a whisk to stir it together. Continue to stir until all of the lumps are out of the polenta and the polenta will begin to form and thicken. Once polenta is formed (after about 12-15 minutes) remove from heat and add the salt and parmesan cheese and continue to stir until well incorporated.
2. Line a small cookie sheet (quarter sheet works best) or pan with parchment paper or foil. Pour polenta out into the lined pan and spread polenta evenly over the pan. Place polenta in the refrigerator for 3 hours up to over night to chill polenta completely.
3. Once chilled, remove from the refrigerator. Preheat the oven to 450 degrees. Remove paper (or foil) with the polenta and place onto a working space. Brush olive oil all over the top to the polenta. Cut out the fry shapes, rectangles and place fries oil side down onto a cookie sheet, leaving a little room between each to avoid sticking. After all of the polenta is cut and placed on the cookie sheet, brush the tops with the remainder of the olive oil.
4. Place cookie sheet into the oven for 10-12 minutes then flip polenta and bake the other side for another 10-12 minutes or until desired crispness is achieved. Serve polenta warm with marinara sauce for dipping.

To make the marinara sauce:

1. Place a small pan over medium low heat, add olive oil and garlic to the pan and saute for one minute. Next add tomato sauce, water, oregano, basil, sugar and salt and stir well. Let simmer for 5-10 minutes.