Easy Polenta Fries
Easy Polenta Fries
Ingredients
- 300 g instant polenta
- 1.2 L water
- 50 g Pecorino cheese, grated
- 1 pinch salt, plus more, to taste
- 1 pinch pepper, to taste
- as needed frying oil, for deep frying
Instructions
- 1
Bring 1.2 L of water to a boil in a pot.
⏱️ 5 min
- 2
Add a pinch of salt to the boiling water.
⏱️ 1 min
- 3
Gradually add 300 g of instant polenta to the pot while stirring constantly with a whisk to prevent lumps from forming.
⏱️ 2 min
- 4
Cook the polenta for 3-5 minutes, or according to the package instructions, until it thickens.
⏱️ 4 min
- 5
Remove the pot from the heat.
⏱️ 1 min
- 6
Add 50 g of grated Pecorino cheese and pepper to the cooked polenta.
⏱️ 1 min
- 7
Mix thoroughly until the cheese is fully incorporated into the polenta.
⏱️ 1 min
- 8
Pour the hot polenta mixture into a greased baking dish.
⏱️ 1 min
- 9
Spread the polenta evenly in the dish to achieve a thickness of approximately 1-1.5 cm.
⏱️ 1 min
- 10
Allow the polenta to cool completely at room temperature, then refrigerate it for at least 1 hour, or until it becomes firm.
⏱️ 60 min
- 11
Once firm, invert the solidified polenta onto a cutting board.
⏱️ 1 min
- 12
Cut the polenta into long, rectangular "fries" shapes.
⏱️ 2 min
- 13
Heat frying oil in a deep pot or fryer to 170°C (340°F).
⏱️ 5 min•🌡️ 170
- 14
Fry the polenta sticks in batches until they are golden brown and crispy.
⏱️ 5 min•🌡️ 170
- 15
Remove the fried polenta fries from the oil using a slotted spoon and place them on paper towels to drain any excess oil.
⏱️ 1 min
- 16
Serve hot, seasoned with additional salt or herbs if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Polenta Fries
- 300 g instant polenta
- 1.2 L water
- 50 g Pecorino cheese, grated
- 1 pinch salt, plus more, to taste
- 1 pinch pepper, to taste
- as needed frying oil, for deep frying
Instructions
- 1
Bring 1.2 L of water to a boil in a pot.
⏱️ 5 min - 2
Add a pinch of salt to the boiling water.
⏱️ 1 min - 3
Gradually add 300 g of instant polenta to the pot while stirring constantly with a whisk to prevent lumps from forming.
⏱️ 2 min - 4
Cook the polenta for 3-5 minutes, or according to the package instructions, until it thickens.
⏱️ 4 min - 5
Remove the pot from the heat.
⏱️ 1 min - 6
Add 50 g of grated Pecorino cheese and pepper to the cooked polenta.
⏱️ 1 min - 7
Mix thoroughly until the cheese is fully incorporated into the polenta.
⏱️ 1 min - 8
Pour the hot polenta mixture into a greased baking dish.
⏱️ 1 min - 9
Spread the polenta evenly in the dish to achieve a thickness of approximately 1-1.5 cm.
⏱️ 1 min - 10
Allow the polenta to cool completely at room temperature, then refrigerate it for at least 1 hour, or until it becomes firm.
⏱️ 60 min - 11
Once firm, invert the solidified polenta onto a cutting board.
⏱️ 1 min - 12
Cut the polenta into long, rectangular "fries" shapes.
⏱️ 2 min - 13
Heat frying oil in a deep pot or fryer to 170°C (340°F).
⏱️ 5 min•🌡️ 170 - 14
Fry the polenta sticks in batches until they are golden brown and crispy.
⏱️ 5 min•🌡️ 170 - 15
Remove the fried polenta fries from the oil using a slotted spoon and place them on paper towels to drain any excess oil.
⏱️ 1 min - 16
Serve hot, seasoned with additional salt or herbs if desired.
⏱️ 1 min