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Polenta Fries

Polenta Fries


  • 2 cups quick-cooking polenta, divided

  • 4 cups chicken stock

  • 3 tablespoons butter

  • 1 cup grated Parmigiano Reggiano cheese, divided

  • Salt and pepper

  • Freshly grated nutmeg, to taste

  • Olive or vegetable oil, for frying

  • 1/2 cup fine breadcrumbs or flour


Line a 9-inch x 12-inch rimmed, nonstick baking sheet with parchment paper. Measure 2/3 cup polenta and reserve in shallow dish. Bring the stock to a low boil in a saucepot. Reduce the heat to a simmer and whisk in the remaining 1 1/3 cups quick-cooking polenta; whisk to thicken, 2-3 minutes. Melt in the butter, stir in 1/2 cup cheese, then season with salt, pepper and nutmeg, to taste. Pour the polenta onto the baking sheet and smooth with a wet frosting spatula or rubber spatula – the layer should be no more than three-quarters of an inch thick. Let cool for 1 hour. Invert the pan and remove the paper from the polenta. Cut 3-inch fries about half-inch thick. Heat a few inches of oil in a Dutch oven or tabletop fryer to 350°F. Add the fine breadcrumbs or flour and 1/2 cup cheese to the remaining polenta reserved in dish. Toss a quarter of the fries at a time in the coating and fry until golden, 3-4 minutes. Let cool on a wire rack; hold warm on the wire rack over a baking sheet in a 275°F oven until ready to serve.