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Oven Baked Polenta Fries

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polenta Last year I was on a work trip in Phoenix with some of my closest friends. And, yes it was a work trip. I just happened to be working with some super fun people. Just one of the many reasons I love my job. I work with some of my best friends and I get to eat awesome food.

Oven Baked Polenta Fries | The Noshery

Doing what food bloggers do best, we went out for dinner to Federal Pizza. As an appetizer, we ordered polenta fries with romesco sauce.  It was my first time trying polenta fries and they were everything. Polenta fries are literally creamy delicious polenta you can eat with your hands because it’s encased in a crispy crunchy shell.

Oven Baked Polenta Fries | The Noshery

Now you too can have creamy cheesy crispy polenta fries with romesco sauce! I know that is a lot of adjectives but every one of them is justified.

more fry love

Yield: 16

Oven Baked Polenta Fries

Oven Baked Polenta Fries

Creamy polenta sets and is baked in the oven until crispy making for deliciously addictive polenta fries. Enjoy these on the side or as a satisfying appetizer.

Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes

Ingredients

  • 2 cups chicken stock
  • 1 1/4 cups cold water
  • 1 cup polenta (not quick-cooking)
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped rosemary
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 tablespoons heavy cream
  • Olive oil for brushing

Instructions

  1. Brush an 8-inch square baking dish with oil.
  2. In a heavy medium saucepan combine stock, water, polenta, herbs, and 1 teaspoon salt and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly, until the polenta begins to pull away from the side of the pan, 15 to 20 minutes.
  3. Add cheese and heavy cream and mix until well combined, transfer polenta to the prepared baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
  4. Preheat broiler. Line a baking sheet with foil and brush with oil.
  5. Unmold polenta and cut into 16 4 x 1-inch sticks. Brush tops with oil and space evenly on a baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.
  6. Serve warm and crispy with romesco sauce.

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 50Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 147mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 2g
© The Noshery
Cuisine: Italian / Category: Appetizers

 

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