STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Crispy Polenta Fries (Authentic Italian Recipe)
Fried polenta is a simple yet irresistible Italian dish made by cutting cooked polenta into sticks and frying them until golden and crispy. These crispy polenta fries have a crunchy exterior and a soft, creamy center that makes them impossible to resist.
Ingredients
- 250 g instant polenta flour - about 1¼ cups
- 1 liter water - about 4 cups
- 8-10 g coarse salt - ½ tablespoon
- 1 liter vegetable oil - about 4 cups, for frying - such as canola oil
- 1 sprig rosemary
- 2-3 sage leaves
- salt to taste
Instructions
- Bring the water to a boil in a large pot and add the coarse salt. When the water is about to boil, slowly pour in the instant polenta flour while whisking continuously.
- Keep stirring constantly with a whisk to prevent lumps from forming. Cook until the water is fully absorbed and the polenta becomes thick and smooth.Note: Instant polenta usually takes only a few minutes to cook. Follow the instructions on the package, usually between 2 and 8 minutes.
- Lightly grease a rectangular baking dish with oil, making sure to grease the sides as well.
- Pour the hot polenta into the prepared dish.
- Spread it evenly with a spatula. Cover the surface with a sheet of parchment paper and smooth it out using a rolling pin or spatula to create an even layer.
- Let the polenta cool and firm up in the refrigerator for at least 1 hour, until completely set.
- While the polenta is cooling, prepare the flavored salt. Finely chop the rosemary needles and sage leaves, then mix them with the fine salt. Set aside.
- Once the polenta is fully cooled and firm, turn it out onto a cutting board.Using a sharp knife, cut the polenta into sticks about 2 cm (¾ inch) wide and about 6 cm (2½ inches) long. Try to keep them uniform so they cook evenly.
- Heat the vegetable oil in a deep pan to 180°C (350°F). Use a kitchen thermometer to check the temperature.Tip: If you do not have a thermometer, dip a wooden toothpick into the oil. If bubbles form immediately around it, the oil is ready.
- Carefully fry a few polenta sticks at a time, without overcrowding the pan. Fry for about 4 to 5 minutes, turning them occasionally, until golden brown and crispy on all sides.Note: Frying only a few pieces at a time helps prevent sticking and keeps the oil temperature stable.
- Remove the polenta fries with a slotted spoon and place them on a tray lined with paper towels to drain excess oil.
- Transfer the polenta fries to a serving dish and sprinkle with the flavored salt. Serve immediately, hot and crispy. They are delicious on their own or with your favorite dipping sauce.
Nutrition
Serving: 100gCalories: 152kcalCarbohydrates: 32gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 527mgPotassium: 110mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 0.01mgCalcium: 62mgIron: 1mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!