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Bring 1.2 L of water to a boil in a pot.

Add a pinch of salt to the boiling water.

Gradually add 300 g of instant polenta to the pot while stirring constantly with a whisk to prevent lumps from forming.

Cook the polenta for 3-5 minutes, or according to the package instructions, until it thickens.

Remove the pot from the heat.

Add 50 g of grated Pecorino cheese and pepper to the cooked polenta.

Mix thoroughly until the cheese is fully incorporated into the polenta.

Pour the hot polenta mixture into a greased baking dish.

Spread the polenta evenly in the dish to achieve a thickness of approximately 1-1.5 cm.

Allow the polenta to cool completely at room temperature, then refrigerate it for at least 1 hour, or until it becomes firm.

Once firm, invert the solidified polenta onto a cutting board.

Cut the polenta into long, rectangular "fries" shapes.

Heat frying oil in a deep pot or fryer to 170°C (340°F).

Fry the polenta sticks in batches until they are golden brown and crispy.

Remove the fried polenta fries from the oil using a slotted spoon and place them on paper towels to drain any excess oil.

Serve hot, seasoned with additional salt or herbs if desired.


Bring 1.2 L of water to a boil in a pot.

Add a pinch of salt to the boiling water.

Gradually add 300 g of instant polenta to the pot while stirring constantly with a whisk to prevent lumps from forming.

Cook the polenta for 3-5 minutes, or according to the package instructions, until it thickens.

Remove the pot from the heat.

Add 50 g of grated Pecorino cheese and pepper to the cooked polenta.

Mix thoroughly until the cheese is fully incorporated into the polenta.

Pour the hot polenta mixture into a greased baking dish.

Spread the polenta evenly in the dish to achieve a thickness of approximately 1-1.5 cm.

Allow the polenta to cool completely at room temperature, then refrigerate it for at least 1 hour, or until it becomes firm.

Once firm, invert the solidified polenta onto a cutting board.

Cut the polenta into long, rectangular "fries" shapes.

Heat frying oil in a deep pot or fryer to 170°C (340°F).

Fry the polenta sticks in batches until they are golden brown and crispy.

Remove the fried polenta fries from the oil using a slotted spoon and place them on paper towels to drain any excess oil.

Serve hot, seasoned with additional salt or herbs if desired.
